The bright, zingy flavors in this Citrus-Herb Rub complement without overwhelming, letting the natural deliciousness of the fish shine through.

Citrus and fish have been besties since basically forever – cultures around the Mediterranean have been pairing them for centuries because they just WORK together. The acid in citrus helps firm up the proteins in fish while adding brightness that cuts through any lingering fishiness.

Don’t have dried orange peel? Lemon works beautifully, or even lime for a more tropical vibe. The herbs are flexible too – use what you have and what you love. This blend transforms even budget-friendly tilapia into something that feels special enough for company.

Citrus-Herb Rub for Grilled Fish

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Bright Citrus-Herb Rub cuts through the richness of fish with zesty citrus notes and complementary herbs that enhance seafood’s natural delicacy.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4oz 1x
• Category: Sides & Sauces

Ingredients

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• 2 tablespoons dried orange peel
• 1 tablespoon dried lemon peel
• 2 tablespoons dried dill
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 2 teaspoons dried tarragon
• 2 teaspoons sea salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried fennel (optional)

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Instructions

1. Mix together then store in a 4oz jar

Notes

• Serving size: 1-2 teaspoons per pound of meat

This sunny Citrus-Herb Rub works magic on all kinds of seafood! For fillets, brush with a little olive oil, sprinkle with the rub, and let it sit for about 10 minutes before cooking – just enough time to pour yourself a glass of wine and pretend you’re on a Mediterranean vacation.

It’s particularly wonderful on white fish like snapper, cod, or halibut, but don’t be afraid to try it on salmon or even shrimp! For a complete meal that feels fancy but comes together in minutes, sprinkle fish fillets with the rub, then bake surrounded by cherry tomatoes, olives, and thinly sliced lemon. The tomatoes burst in the oven, creating an instant sauce that’s perfect with crusty bread for sopping.

Pro tip: Save a pinch of the rub to sprinkle over the fish right before serving for an extra pop of fresh flavor – it’s the little things that make a good dish great!

Has this blend helped you conquer your fish-cooking fears? Or maybe you’ve discovered it’s amazing on something completely unexpected? Drop a comment below and share your citrus-herb adventures – cooking is more fun when we learn from each other!