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Try this fiery rub on white-fleshed fish fillets such as catfish or snapper, or chicken breasts or shrimp. You can sprinkle it on burgers of any variety, turkey to beef--or over lightly oiled corn on the cob.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Credit: Lain Bagwell; Styling: Jan Gautro

Recipe Summary

Yield:
About 1/3 cup (serving size: 1 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients. Store in an airtight container for up to 2 weeks.

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Nutrition Facts

5 calories; calories from fat 36%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.2g; carbohydrates 0.9g; fiber 0.6g; cholesterol 0mg; iron 0.4mg; sodium 354mg; calcium 6mg.
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