Sweet and Hot Fish Rub

This fish rub is easy to make, will store in an airtight container for up to six months and can be used with any cooking method:

8 teaspoons paprika
2 teaspoons cumin
1 teaspoon brown sugar
2 teaspoons dried chilli
2 teaspoons sea salt
2 teaspoons freshly ground
black pepper
1 teaspoon cayenne pepper
1 tablespoon mixed dried herbs – thyme, oregano and rosemary

Cook’s note:
For a more Mediterranean flavour, leave out the cumin, chilli and cayenne pepper and replace with tarragon, dill and basil.

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