Spice Rub for Oily Fish

This rub is particularly good on bluefish, tuna, or mackerel because they have the character to stand up to a strong-flavored mix of spices. Covered and stored in a cool, dark place, this rub will keep for about 6 weeks.

1 tablespoons fennel seeds
1 tablespoons coriander seeds
1 tablespoons freshly cracked pepper (white if available)
1 teaspoons ground cinnamon
1 teaspoons ground turmeric
1 teaspoons cayenne pepper
1 tablespoons dry mustard

In a medium-size bowl, combine all the ingredients and mix thoroughly. Makes about 1/2 cup.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby