Spice It Right: Floyd Cardoz

• How to Grill Like a Pro: Secrets from Top Chefs
• .
• Seafood Spice Rub (Makes enough for 2 lbs)
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tbsp fennel seed
• Grated zest from 2 lemons
• Leaves from 1 sprig of tarragon, chopped
• 3 tbsp extra-virgin olive oil
• Cover and marinate in the refrigerator for at least 2 hours. Season fish with salt just before cooking on a well-oiled grill.
• Peppercorn-Mustard Spice Rub (For beef or other meats; makes enough for 2 lbs)
• 11/2 tbsp coriander seeds
• 1 tbsp black peppercorns
• 1 tbsp brown mustard seeds
• 1 tsp cumin seeds
• 2 cloves
• 1 tbsp kosher salt
• 3/4 cup canola oil
• Grind the spices in an electric coffee/spice grinder and pour into a bowl. Stir in salt and oil. Rub over the meat and marinate covered in the refrigerator for at least 4 hours. There is no need to remove the spice mixture before cooking.

1. Grind the spices separately until medium-fine. Combine ground spices, zest, and tarragon with the olive oil in a bowl and brush over the fish.

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Taken from www.epicurious.com/recipes/member/views/spice-it-right-floyd-cardoz-52853911 (may not work)