Ingredients
How to Grill Like a Pro: Secrets from Top Chefs
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Seafood Spice Rub (Makes enough for 2 lbs)
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp fennel seed
Grated zest from 2 lemons
Leaves from 1 sprig of tarragon, chopped
3 tbsp extra-virgin olive oil
Cover and marinate in the refrigerator for at least 2 hours. Season fish with salt just before cooking on a well-oiled grill.
Peppercorn-Mustard Spice Rub (For beef or other meats; makes enough for 2 lbs)
1½ tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp brown mustard seeds
1 tsp cumin seeds
2 cloves
1 tbsp kosher salt
¾ cup canola oil
Grind the spices in an electric coffee/spice grinder and pour into a bowl. Stir in salt and oil. Rub over the meat and marinate covered in the refrigerator for at least 4 hours. There is no need to remove the spice mixture before cooking.
Preparation
Grind the spices separately until medium-fine. Combine ground spices, zest, and tarragon with the olive oil in a bowl and brush over the fish.
