Ingredients:
 Fish
Bootleg Dry Rub
1 lemon
2 1/2 tablespoons parsley
Preparation instructions:
Using Bootleg Dry Rub on fish brings out the delicate flavor of the fish. Trout and Catfish are good examples, weather you pan fry, bake, or barbecue/smoke, just lightly season the meat and cook as usual. In competition we use whole Salmon fillets, seasoned and smoked for 45 – 55 minutes at 250 degrees. The fillets are placed skin side down and not turned the entire cooking time. If grill marks are needed for presentation, sear the crosshatch into the meat first, then turn over to cook. Other thick cuts like Cod are handled the same way, these thicker cuts should be flaky and falling apart tender when cooked. If you have a favorite coating or batter, apply Bootleg Dry Rub to the fish before coating. A heavier coating of "Rub" can be applied for Blackened fish. Garnish with a pinch of parsley and a lemon wedge. We hope these helpful hints and Bootleg Dry Rub will give you the very best fish you have ever tasted. |
