Brown sugar and coffee spiced codfish

jdvoracek · May 2013

Mickey recently gave me this rub which he pulled from MollyShark, Hungry Man, & Richard In FL and then tweaked:

Equal part: Instant Espresso Ground Coffee

(I use fresh ground Espresso)

Equal part: Brown Sugar

1/2 part: Black Pepper

1/2 part: Kosher Salt

1/2 part: Garlic Powder

3/4 part: Ancho Chili Powder

He said it was good on turkey, chicken (it was), beef & pork; but what about fish? So here it is on a pair of 1/2 pound each nearly one-inch thick cod fillets ready for the large BGE:

I rarely cook fish by temperature, but I stuck a cooking probe in length wise and put the fillets on an elevated rig with the BGE at 400. When the internal temperature reached 105, I carefully turned the almost flaking fillets and kept them on until they reached 145. They were really great with a slightly sweet, slightly coffee spiced flavor - almost like sweet blackened fish but cooked on a grill! I think this would work with any somewhat oily fish, e.g., sea bass and catfish (although I NEVER eat catfish :laugh: ):

U_tarded · May 2013

i did it on some salmon a while back for some fish tacos. it was awesome the earthiness of the coffee goes great with certain fish in the right setting.

cookinfun · May 2013

Boy, your pics look tasty...gonna have to try, and on chicken..

Mickey · May 2013

Knock 'em out John. Would have never used on fish.

henapple · May 2013

Nice...

Brown sugar and coffee spiced codfish

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