Broiled Salmon with Peppercorn-Lime Rub recipe
Cooking Light, May 2009
So, this is the second recipe where you just sprinkle the stuff on top and bake or broil the fish. I don’t really like this method. It needs to have some olive oil added to it to make it a wet rub or something. The garlic just burned. The lime zest left no flavor what so ever. The amount of pepper called for just didn’t look like enough so I added some more. It was a little too peppery because of that. That didn’t really bug me as much as the “rub” did. It just crusted and burned on top of the fish.
When it was cooked, I squeezed some lime juice on the fish. It gave the fish a little more of the lime flavor than the topping did. I’d make this again, but I’d add a little olive oil to make it a rub and spread it on the fish. I used tilapia instead of salmon.
Measuring cups and spoons