Ed Becharian, a Florida resident, is trying to recreate a
spicy fish rub recipe once handed down to him by his mother.
Armenian “rub”… I lost the recipe a while back and have not been
able to quite re-create it since….I do not remember the exact formulation but
I do know that it had among a lot of ingredient
salt/pepper/cumin/cayenne/paprika and sumac (?) and some herbs (?) ….. I
believe it was used in the old country to spice a whole fish before deep
frying….it was an outstanding spice rub even without frying and it tasted
AMAZING on salmon, whitefish, snapper, you name it….anyway being a Floridian
we buy/broil/bake a lot of fish and that’s the fish recipe I have been hunting
for….Mom used to make that with a tomato juice based pilaf rice that was our
version of comfort food growing up.”
on fish, as well as lamb, beef, pork chicken, or sprinkled in soups, stews, or on
vegetables. (There’s a lot of pepper in this, so be warned!)
fish, such as tilapia or any white fish. The fish can either be baked, broiled,
grilled, or fried. A recipe for ‘Spicy
Baked Fish’ follows the spice recipe.
with a tight-fitting lid and store it in a pantry or cupboard. This should keep
for about 2 to 3 months. Be sure to stir or shake the spice mixture before
using in order to redistribute the ingredients.
|Homemade Spice Mix|
1 teaspoon of dried oregano
in a jar with a tight-fitting lid and store in a cool, dry place for up to 3
months. Stir or shake mixture before using.
|Spicy Baked Fish with Zucchini and Feta|
fish in prepared pan.
|Spice mix in shaker|
4. Drizzle lemon juice evenly over the fish. Sprinkle 1 ½
to 2 tsp. of the spice mix over the entire amount of fish. Drizzle oil over the
top of the fish pieces. (NOTE: To make sprinkling the spice mix easy, I placed some is an empty salt shaker.)
about 20 to 25 minutes. NOTE:
Amount of baking time will depend on the thickness of the fish. Thin fish bakes