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Source: George Foreman's Knock-Out-The-Fat Cookbook

Cajun Spice Rub for Fish
This is a great dry rub for fish.
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Serves: makes about 3 tablespoons
Prep Time: 2 minutes
Cook Time: 0 minutes
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1 tablespoon paprika
2 teaspoons lemon zest, dried
2 teaspoons ground black pepper, coarsely
1 teaspoon dried tarragon
1 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon salt

Mix all the ingredients together in a small bowl. Brush the fish lightly with canola oil, sprinkle about 1/2 teaspoon of dry rub over each side of the fish, and press it in with your fingers. Let the fish marinate at room temperature for 30 minutes to an hour before grilling.

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Source: George Foreman's Knock-Out-The-Fat Cookbook
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This blend is great on lamb.
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Source: George Foreman's Knock-Out-The-Fat Cookbook
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This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
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