I have named this fish rub in honour of our favourite bar in Key West – Schooner Wharf Bar. If you want a bar right by the water’s edge that is lively and fun and has real pirates (with chains and parrots, honestly), look no further.
We love all sorts of fish and shellfish and very often the best way to appreciate it is to keep it simple. Sometimes though, we like to add other exciting flavours and that’s where my Schooner Wharf Fish Rub comes in. It enhances rather than masks the flavour of the fish and will keep you coming back for more.
This spice mix has a mild heat. Allow one teaspoon of the rub per portion, so if you are cooking for four, use four teaspoons of the rub. This recipe makes eight teaspoons in all and it will happily keep for ages stored in a spice jar.
Sumac adds a sour note. If you can’t get hold of it, just leave it out and instead add a squeeze of lemon juice to the fish before cooking.
Simply mix the rub with a little oil to make a loose paste and then rub it onto your fish – white fish, salmon, prawns, whatever you fancy – then leave it to marinate in the fridge for up to an hour. Then cook in the usual way – roast, grill, barbecue or fry.
½ tsp ground black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fenugreek
1 tsp garlic powder
1 tsp ground ginger
½ tsp mustard powder
1 tsp onion powder
½ tsp sumac
½ tsp salt