Coffee-Rubbed Grilled Fish

Name: Coffee-Rubbed Grilled Fish
Total time: 30 min
Yield: 4 servings
Ingredients: 2 whole fish (1 to 1 1/2 pounds each) such as branzino, gutted and scaled (see Notes); 2 teaspoons medium-ground coffee; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons ground cayenne (see Notes); 1 teaspoon ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon packed brown sugar; 1 teaspoon fine sea salt, plus more to taste; 3 tablespoons vegetable oil, plus more for greasing the grill; Lime wedges, for serving

Recipe from Rashad Frazier

Adapted by Nicole Taylor

Published Dec. 23, 2020

Coffee-Rubbed Grilled Fish — David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Total Time: 30 minutes
Rating: 4(427)
Comments: Read comments

The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday. —Nicole Taylor

Featured in: Five Kwanzaa Celebrations Around the Country

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Ingredients

Yield:4 servings

2whole fish (1 to 1½ pounds each) such as branzino, gutted and scaled (see Notes)
2teaspoons medium-ground coffee
2teaspoons onion powder
2teaspoons garlic powder
2teaspoons ground cayenne (see Notes)
1teaspoon ancho chile powder
1teaspoon ground cumin
1teaspoon packed brown sugar
1teaspoon fine sea salt, plus more to taste
3tablespoons vegetable oil, plus more for greasing the grill
Lime wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
Step 2
Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
Step 3
Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn’t, let it sit until it does. If it’s still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

Tips

Other whole fish, such as rockfish, snapper and bass, work here too, as do other varieties and cuts, such as catfish or salmon fillets or tuna steaks. Increase the cooking time for bigger fish and decrease for fillets and steaks. The fish is done when the outsides are browned and the flesh opaque.
For less heat, reduce the cayenne to 1 teaspoon.

Ratings

4 out of 5

427 user ratings

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Comments

scarpet4 years ago

Made as directed and wow! So flavorful! Next time, I’ll make a lime dressing, following a trick from Melissa Clark’s whole grilled fish: squeeze lime in a bowl and season with salt until tastes balanced between salty and tart. Whisk in really good oil olive, not too much - just enough where it’s almost drinkable, lighter and less oily than a salad dressing, and severely limey. I’ll pour that over the fish and serve it with some thinly sliced red onions.

Amy4 years ago

This was excellent - made with Mediterranean sea bass and done under the broiler. Took less than 12 minutes of cooking and received rave reviews (and whoever thinks these flavors cover up a good fish doesn't understand either good fish or good flavor!).

Tamara4 years ago

Fabulous. I used chunks of ocean-going white fish fillet--cod I think. I substituted ground dried ginger for ancho chili powder. I cooked it on medium-high on a non-stick stove-top grill. Five minutes per side was about right. I served it with lots of lime wedges. Elegant. Irresistible.

Penni2 years ago

If you don’t like heat, you better cut down on it. the cayenne and chilies can be very hot The rest delicious

Deb Bernardini3 years ago

Absolutely delicious. I cut the recipe in half and did one branzino for 2 ppl. I forgot it said to oil the fish first - I applied the rub on the dried fish and drizzled with olive oil just before cooking. Cooked on a hot charcoal grill on direct heat for 5 mins per side (any longer would have been too much). Make sure to cut the slits thru the skin and get the rub in there, and on the gutted inside as well. This rub flavor is so good but does not overpower the mild fish.

corleoja.3 years ago

Absolutely delicious!!! I didn’t grill my branzinos. I baked them at 475 for 18 to 20 minutes. It came out perfect. I think grilling would had tasted better. Next time I will do it. 5 stars!!!

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