If you like a spicy seared ahi tuna or a wonderful sesame crust on salmon or in this case, fresh Ling Cod, this is your blend (I found a good deal on wild caught Ling Cod and couldn't pass it up). The spice mix is below and I paired this dinner with a butter saffron rice and steamed garden beets. The beet side could have been better to be honest, but the beets were ready in the garden. I think I'd go with a fresh salad with shredded carrots and a ginger miso dressing next time.
Best Fish Rub:
1 tsp. Kosher Salt
1 tsp. Spanish Paprika
1 tsp. Coriander (ground)
1/4 tsp Organic Cayenne Pepper (double if you really like heat)
1 Tbl. Ground Black Pepper
1-1/2 Tbl White Sesame Seed
1-1/2 Tbl Nigella Seed
For the ling cod fillet, I rubbed the top of the fillet with the spice mix and drizzled it with our Persian Lime Infused Olive Oil and baked at 400F for 10-15 minutes, until flaky.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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