Tacos. So simple. So versatile. Let’s start off with some fish. And since it’s summer, we’ll cook outside on the grill. The best part is that you can decide how to top them however you like best. Everyone can make it their own! This grilled fish tacos recipe offers a perfect blend of simplicity and sophistication.

Some of the best fish tacos we’ve ever had were at a small place on shore during our Alaskan cruise. The crunch, the flavor, everything came together. It didn’t hurt that it was fried, freshly caught halibut. Since then, I’ve been on a mission to perfect my homemade grilled fish tacos.

Simple ingredients, elevated. Fresh, flaky white fish serves as the base, providing a mild flavor that pairs beautifully with the vibrant toppings. A marinade adds depth. The grill adds some smoke and char. Heated corn tortillas are the vehicle. Then sauces, salsas, and toppings can be piled on to your heart’s content.

Mmmmm! Perfection.

This grilled fish taco recipe is bound to become a favorite. Get ready to wow your taste buds with these irresistible grilled fish tacos!

​The Essentials for Perfect Grilled Fish Tacos

Crafting the perfect grilled fish tacos is an art that combines the right ingredients, techniques, and flavors. But don’t worry, it’s not too difficult to get it right. Whether you’re hosting a summer cookout or just craving a taste of the coast, focus on these essentials to create homemade grilled fish tacos that are truly irresistible.

Selecting the Right Fish for Grilling

For choosing the best fish for this recipe, consider flavor, texture, cost, and – of course – your own preferences. Firm fish that can stand up to grilling are ideal. We need them to be solid enough that we can grill it without the fillet falling apart on us. Here are some top picks:

• Halibut: This fish offers a mild taste with a firm, flaky texture, making it perfect for grilling – this is one of my favorites personally
• Mahi-Mahi: Known for its mild, sweet flavor and firm texture, Mahi-Mahi is a popular choice for fish tacos
• Cod: If you prefer a milder flavor, cod’s flaky white flesh is a great choice, though it requires careful handling on the grill – this one is also pretty easy to come across
• Swordfish: A bit rarer to find but can hold up beautifully on the grill
• Shrimp: This taco recipe could work well with shrimp, but you’ll need to skewer them (like my shrimp kabobs recipe) or use some sort of grill basket to cook them up

I tend to get my fish frozen. That’s mostly because I have previously not lived close the the ocean. With frozen fish, make sure to fully defrost them before beginning the marinating process. For fresh fish check the following:

• Firmness: Press the flesh gently; it should spring back and feel firm, not soft or mushy
• Smell: Fresh fish should have a mild scent of the ocean, not a strong, fishy odor
• Moisture: The skin should be shiny and moist, not dry or discolored

Marinating for Maximum Flavor

Marinating is about adding flavor, keeping things from drying out (more so with a brine), and helping with the texture. A well-balanced marinade can impart your grilled fish tacos with depth and complexity, ensuring every bite is packed with deliciousness. For us, this marinade is more about seasoning the outside of the fish, since it won’t be sitting long enough to really penetrate.

Begin by mixing together the dry ingredients as evenly as possible. Then add in the wet ingredients and stir to a nice slurry.

Lay your fish out on a baking sheet or parchment paper. Evenly coat the fish with the marinade on all sides. Then let it sit for 10 to 15 minutes or so. I like to start the fish marinating and then go preheat the grill. Then they’re typically ready to go around the same time.

Don’t over-marinate! This can turn the fish into mush. That’s not a great texture for grilled fish tacos. I wouldn’t go longer than 45 minutes. But even then…

​Step-by-Step Guide to Homemade Grilled Fish Tacos

With the fish marinating, we’re ready for the next steps. We’ll prepare the grill. Then get to actually cooking everything. One of the key steps here will be timing your fish properly. And then work on assembling our irresistible tacos.

Preparing the Grill

Start with a clean grill. You can clean the grill grates thoroughly using a bristle-free wire brush or your favorite cleaning method. Then you can use a paper towel and some high-heat oil to lightly oil the grill grates. This helps prevent fish from sticking to the grates, reducing the risk of the fish falling apart.

Now, preheat the grill. Preheat your grill to a medium heat (about 350°F). This temperature allows the fish to cook through while achieving a beautiful, flavorful char on the outside. We want the grill preheated so we get that instant cooking when the fish hits the grates.

Grilling the Fish to Perfection

We’re looking for perfectly grilled, flaky fish that isn’t dry and tough.

Before putting the fish on the grill, brush it with a bit of mayonnaise. This will help prevent sticking by creating an oily layer on the outside of the fish. If you’re confident enough in your skills, you can skip this step if you want. But it doesn’t change the flavor and can really help prevent some sticking issues.

Grill with care. Place the fish on the preheated grill. Close the lid and cook for 4-5 minutes. Flip the fish gently with a wide spatula and cook for another 3-5 minutes. Overall about 10 minutes of cook time. For a very thick piece, add a minute or so to each side. Use an instant-read cooking thermometer to check for something between 130 and 135°F (54 and 57°C).

Tips for avoiding common fish grilling mistakes:

• Don’t over-flip – Resist the urge to flip the fish more than once to prevent it from breaking apart (I have a serious problem with over-flipping, so this one’s really for me)
• Keep a close watch – Fish cooks quickly, so stay attentive to avoid overcooking, which leads to dry, blah fish that nobody wants to eat
• Use a grilling basket – If you’re really worried about the fish sticking or falling apart, a grilling basket can offer additional support

Assembling the Best Grilled Fish Tacos

I go for small corn tortillas for an authentic touch. Their flavor complements the fish perfectly. The fresher the better for making sure they don’t fall apart. Unfortunately, many store-bought corn tortillas are so bland and dry. I haven’t found ones I truly love yet.

You can make your own tortillas too if you’d like! And you may opt for flour as well, just know I’ll be slightly shaking my head in disappointment.

Warm your tortillas on the grill for 20-30 seconds on each side to make them pliable and enhance their flavor.

Now let’s get to layering our tacos.

• Base Layer: Start​ with a generous portion of your grilled fish, flaked into bite-sized pieces
• Freshness Factor: Add some cabbage, lettuce, sliced radish, diced tomatoes, pickled red onions, and/or chopped cilantro for a bright crunch
• Add some salsa: Try your typical salsa, or mix it up with some guacamole, grilled poblano corn salsa, or pineapple salsa
• Creamy elements: Sprinkle on some queso fresco or cotija cheese, then drizzle with a homemade sauce like avocado, lime, or chipotle crema
• Finish with lime: Give a good squeeze of fresh lime juice to top it all off

By following these steps, your homemade grilled fish tacos will not only wow your taste buds but also impress your family and friends.

​Serving Suggestions for Grilled Fish Tacos

Grilled fish tacos are a delightful and versatile dish that can be the star of any meal. To elevate your culinary experience, pairing them with the right sides and beverages, as well as focusing on presentation, will ensure they’re not only irresistible but unforgettable.

Pairing Sides and Drinks

Try pairing any of the following side dishes with your grilled fish taco recipe:

• Mexican Street Corn (Elote): With its creamy, tangy, and spicy notes, Mexican street corn is a classic side that pairs beautifully with the light and fresh flavors of grilled fish tacos.
• Refried Beans: One of my favorites, though my wife isn’t the biggest fan. The best refried beans are creamy and salty with a hint of spicy heat.
• Mexican Rice: This subtly flavored rice brings great savory flavors to the table. Plus my recipe can be made using the rice cooker.
• Black Bean Salad: A protein-rich side that’s both hearty and refreshing, black bean salad with tomatoes, avocado, and corn, dressed in a lime-cilantro vinaigrette, brings the southwestern flair.

For drinks, we are looking for bright, refreshing flavors:

• Watermelon Limeade Freeze
• Frozen Mint Lemonade
• Agua frescas – such as melon, pineapple, or jamaica
• Family-Friendly Pina Colada Mocktails
• Flavored Lemonade Varieties

By thoughtfully pairing your grilled fish tacos with complementary sides and drinks and focusing on presentation, you’ll transform a simple meal into an irresistible dining experience that truly wows.

Mastering these techniques can transform a simple grilled fish taco recipe into a sensational culinary experience.

Now, as you stand ready to impress your family and friends with your own homemade grilled fish tacos, I encourage you to experiment and make this recipe distinctly yours. Try different types of fish, explore new spices, or incorporate seasonal produce to keep your creations fresh and exciting. Remember, the best grilled fish tacos are those that reflect your taste and creativity.

Happy grilling!

How did yours turn out?

I’d love to hear when you try out this grilled fish taco recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Irresistible Grilled Fish Tacos

Recipe by Marc PetersonCourse: EntreeDifficulty: Intermediate

Servings

5

servings

Prep time

25

minutes

Cooking time

10

minutes

Total time

35

minutes

Tender, perfectly seasoned grilled fish nestled in warm tortillas with fresh toppings and all of the toppings. These crowd-pleasing tacos are easy to make and bursting with flavor – ideal for almost any meal!

Ingredients

• 2 teaspoons Old Bay seasoning

• 1 teaspoon kosher salt

• 1 teaspoon ancho chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon fresh ground black pepper

• 2 cloves minced garlic

• 2 tablespoons olive oil

• 2 tablespoons fresh lime juice

• 2 pounds white fish fillets (halibut, mahi mahi, cod, swordfish, tilapia)

• 4 tablespoons mayonnaise

• Corn tortillas

• Toppings: Pico de gallo, cotija cheese, queso fresco, chipotle crema, shredded cabbage, fresh cilantro, avocado, guacamole, lime wedges, corn salsa, diced onion, hot sauce, tomatoes, pickled onion, pineapple salsa

Directions

• Mix together the Old Bay seasoning, salt, ancho powder, paprika, and pepper until evenly distributed
• Finish the marinade by stirring in the garlic, olive oil, and lime juice to make a slurry
• Lay your fish out on a baking sheet or parchment paper, evenly coat the fish with the marinade on all sides, and let sit for 10 to 15 minutes
• Preheat the grill to a medium heat – about 350°F (175°C)
• Brush both sides of the fish with a thin, even layer of mayonnaise and then place them on the grill
• Grill with the lid closed for 4 to 5 minutes, then flip and grill for another 3 to 5 minutes until the internal temperature is between 130 and 135°F (54 and 57°C) – add another minute or two of cook time for extra-thick fillets (over 1.5 inches)
• Place the tortillas on the grill in the final minute to minute and a half of grilling time and flip after 30-45 seconds
• Remove everything from the grill and begin assembling the tacos with all of the toppings, or let people assemble their own how they prefer

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The post Irresistible Grilled Fish Tacos That Wow appeared first on Do You Roux?.

Grilling season is almost over in my neck of the woods, but there’s still a little bit of time to cook outdoors. And if you’ve been looking for a way to liven up your grilling game, then you’ve come to the right place. This Old Bay chicken recipe is a great way to add a little zest to your outdoor cooking. It’s a classic, and it’s sure to be a crowd-pleaser.

After making my own Old Bay seasoning recipe, I had a lot of the spice mix on hand. So of course I had to come up with a recipe highlighting the rub. Though it traditionally goes with seafood, I wanted to branch out with a different protein option.

Old Bay seasoning is a classic spice mix that adds a unique flavor to any dish. It is the perfect addition to any grilled dish and can take your favorite chicken recipe from average to extraordinary. The combination of flavors in the seasoning make it a perfect fit for a lot of grilling recipes. Try my recipe below for the delicious flavor of Old Bay chicken that will take your grilling game to the next level.

Ingredients for Old Bay Chicken

To get that perfect, juicy, flavorful chicken that will have your mouth watering, you have to start with great ingredients.

First and foremost, you’ll need some chicken. You can use whatever cut of chicken you prefer. I went with boneless skinless chicken breast because it is what I had on hand. Chicken thighs are also quite popular and will lend a more robust chicken flavor that will also be less likely to dry out on the grill.

Next, you’ll need some Old Bay seasoning. If you don’t have any in your pantry, you can find it in most grocery stores or buy it online. Using my recipe you can also make your own Old Bay seasoning. We’ll add some brown sugar and paprika in with the Old Bay seasoning to make a simple dry rub.

But the dry rub will stick best if we start with a wet rub.

Some olive oil, Dijon mustard, lemon juice, and hot sauce mixed together will work. This creates a binder that helps the seasoning mix actually stick to the chicken.

That’s all you need to make some delicious grilled Old Bay chicken. Now let’s move on to the next step and see how to put all these ingredients together.

Coating and Topping the Chicken

Now that you have the perfect ingredients for your Old Bay chicken, it’s time to get the prep work done! When making this recipe you’ll want to preheat the grill just before you start mixing together the wet and dry rubs.

First, we’ll mix the wet ingredients together, and then separately we’ll mix the dry ingredients. In a small bowl combine the olive oil, mustard, lemon juice, and hot sauce. Stir together until well combined.

In another bowl, add the brown sugar, Old Bay seasoning, and paprika. Mix them together until there are no longer any clumps or pockets of separate ingredients.

Coat the chicken with the wet rub first, making sure to cover all sides of the meat. Then sprinkle the dry rub over both sides of the chicken, pressing in to make sure it is held on with the wet rub and won’t just fall right off.

I like to make a little coating station using a baking sheet to have a lot of room for spreading the rubs on the chicken without spilling things everywhere.

The chicken is ready for the grill.

Best Way to Grill Chicken

With the chicken all dressed up, let’s get to grilling! Hopefully, you’ve already fired up the grill to medium-high heat and it is hot and ready to go. Check out my Top 10 Grilling Tips post for more helpful hints when planning to grill.

Once the grill is hot, carefully place the chicken onto the grates and let it cook for about 6 to 9 minutes per side.

I like using tongs to flip the chicken so that you don’t damage the coating we worked so hard for.

1. Preheat the grill to medium-high heat
2. Marinate and season the chicken
3. Carefully add the chicken to the hot grill
4. Cook about 6-9 minutes per side, turning once
5. Remove the chicken when it reaches 165°F (74°C) internally
6. Let the chicken rest for 5 minutes before serving

I highly recommend using a meat thermometer to check internal chicken temperature. It is especially helpful if you aren’t used to grilling chicken. It takes a lot of the guesswork out of things. Here’s the thermometer that I use.

Also, note that any type of grill will work as long as it can cook hot and fast. This isn’t a low-and-slow kind of meat like pulled pork.

What to Serve with Old Bay Chicken

Now for the side dishes.

A dish so flavorful and fragrant deserves equally delicious accompaniments, and the options are endless. From classic sides to unique twists, you can really let your culinary creativity flow when creating the perfect plate.

I would recommend some kind of vegetable and some kind of starch. But it can also go well with any fresh summer fruit – especially watermelon.

For the vegetable try the following:

• Grilled Poblano Corn Salsa
• Garlic Butter and Basil Snow Peas
• Homemade Guacamole

For the starch, you may want to check these out:

• Bacon Chive Potato Salad
• Homemade Comfort Food Mac and Cheese
• Pesto Pizza Pasta Salad
• Pillowy Soft Puffy Pita

No matter what you decide to serve with your Old Bay chicken, one thing’s for sure: you’ll be sure to satisfy your hungry guests.

Ways to Use Leftover Old Bay Chicken

Who said leftover chicken had to be boring? With a few creative ingredients, you can transform leftovers into a delicious meal.

If you have some cooked Old Bay chicken leftovers, try using them to make a tasty soup. A simple chicken noodle soup, a southwest chicken tortilla soup, or a hearty chicken and lentil soup would all be great contenders for leftovers.

This grilled chicken recipe would also be perfect for making chicken salad. My recipe calls for shredded rotisserie chicken, but the flavor this Old Bay chicken would bring is amazing.

Don’t forget about pizza! Try this chicken on my white chicken and bacon pizza.

Grilling with old bay chicken is a surefire way to add a zesty kick to your summer cookouts. The combination of the seasoning’s flavors with the smoky flavors of the grill makes for a culinary delight. With the right ingredients, coating, and grilling technique, you can create a delicious and unique dinner that your friends and family will love.

So, go ahead and spice up your next grill session with some zesty Old Bay chicken.

How did yours turn out?

I’d love to hear when you try out this grilled Old Bay chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Zesty Grilled Old Bay Chicken

Recipe by Marc PetersonCourse: Lunch, Dinner, MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Jump into summer with grilled zesty Old Bay chicken – a delicious new way to spice up your summer grilling game!

Ingredients

• 6 boneless skinless chicken breasts or chicken thighs

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1/2 tablespoon lemon juice

• 2 teaspoons hot sauce

• 2 tablespoons brown sugar

• 1 and 1/2 tablespoons Old Bay seasoning

• 1/2 tablespoon smoked paprika

Directions

• Preheat the grill to medium-high heat
• Make the wet rub: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and hot sauce until well combined
• Make the dry rub: In a separate bowl, combine the brown sugar, Old Bay seasoning, and smoked paprika
• Now, evenly coat each piece of chicken with the wet rub mixture
• Next, generously sprinkle the dry rub on the chicken until all of it is covered with the seasonings
• Place the prepared chicken on the grill grates and cook for about 6-9 minutes per side (depending on how thick the chicken is) until it reaches 165°F (74°C) internally; don’t forget to turn the chicken occasionally to achieve that perfect, even cooking on all sides

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The post Spice Up Your Grill Game with Zesty Old Bay Chicken appeared first on Do You Roux?.

There’s a reason that the spice trade has dominated certain trade routes since basically the beginning of time (i.e. as early as the 10th millennium BC): flavor. Spice mixes can deliver so much punch to the food that they season. And Old Bay seasoning packs a unique flavor that has stood the test of time.

Well, I’m here to spill the secrets. While you can find Old Bay in grocery stores across the nation, there’s something deeply satisfying about creating your own blend from scratch. Not only does it allow you to tailor the flavor to your liking, but the process itself is a delightful journey into the world of spices and seasonings.

This blend has become a pantry staple for chefs and home cooks alike. In this post, I’ll break down the core ingredients that define Old Bay’s signature taste and share a recipe that ensures your spice blend achieves the perfect equilibrium of flavors.

I clearly love making my own spice mixes – see my jerk seasoning, blackened seasoning, or homemade rub on pulled pork. I think it helps to better understand spices, herbs, and flavors. Learn what goes well together and find out specifically which seasonings you like most to use in the future.

Prepare to elevate your dishes to new heights with this homemade Old Bay Seasoning mix.

What is Old Bay Seasoning Spice Mix?

Originally created as ‘Delicious Brand Shrimp and Crab Seasoning’ for the Baltimore Spice Company, Gustav Brunn created the mix to sell after founding the company. This unique blend of spices was created in 1939 after he emigrated with his family from Germany to the Baltimore, Maryland area in the United States.

The mix was later renamed Old Bay after the passenger ship line Old Bay Line that traveled the Chesapeake Bay from Baltimore to Norfolk, Virginia.

The blend of spices has a unique savory saltiness that is balanced out with hints of sweetness and spicy heat.

Since it was originally branded as a shrimp and crab seasoning, Old Bay is forever connected to seafood. Crab cakes, seafood boils, steamed shrimp…

But Old Bay is a versatile seasoning that can be used in a variety of ways, as we’ll soon discover.

What is the Secret Ingredient?

What makes Old Bay so special?

Though it’s a blend of many spices and herbs (16 in our case!), there’s one main unique ingredient that binds them all together and creates the iconic flavor we know and love.

That secret ingredient is something called celery seed. Unsurprisingly, celery seed tastes a lot like celery. But a bit more concentrated and with more earthy bitterness that can sometimes be spicy feeling.

However, the real secret to making Old Bay Seasoning is in the proportions. You can’t just throw all the ingredients together and expect to get the same flavor. It’s the subtle combination and balance of the seasonings that make the difference.

Use too much or too little of any one ingredient and it can dramatically change the end result.

All the Spices in Old Bay Seasoning

So we know there’s celery seed. But what else goes into making the unique spices and seasonings of Old Bay?

Of course, we include some kosher salt in the mix. Salt really brings out the flavors of everything else and

Old Bay seasoning boasts a captivating blend of spices and herbs, each contributing distinct characteristics to its unique flavor profile. For simplicity, I’ll categorize them into several flavor groups:

Herbal and Earthy Notes: Dried bay leaves and paprika, especially the smokiness from smoked paprika, introduce a subtle woodsy freshness and a rich, earthy quality to Old Bay.

Tangy Kick: Mustard powder provides a mild, tangy kick that adds depth and complexity to the blend.

Heat and Spice: Black pepper, red pepper flakes, and white pepper collectively deliver a balanced level of spiciness, providing the subtle kick of Old Bay.

Warmth and Complexity: Cinnamon, cloves, allspice, nutmeg, and ginger combine to create a warm, complex flavor profile that infuses the seasoning with layers of sweet and spicy notes.

Light Citrusy and Floral Sweetness: Cardamom and coriander bring a delightful citrusy, slightly sweet, and floral quality to Old Bay, enhancing its aromatic characteristics.

As you can see, Old Bay seasoning is a masterful fusion of spices and herbs, each contributing a unique essence to the overall flavor profile. The precise proportions and careful blending of these ingredients are the keys to achieving the beloved, perfectly balanced taste of Old Bay.

So, there you have it – all the spices and ingredients that make up Old Bay seasoning.

Getting the Perfect Balance

When it comes to flavor, it’s all about getting the perfect balance. Think of it like a game of Jenga: the goal is to stack the pieces just right to create a beautiful and delicious tower of flavor. It’s not easy, but if you focus on the right spices and ingredients, you can make it happen.

For starters, try making the mix with the ratios as suggested in the recipe below. Then use it and taste it in a few dishes. Try to get a feel for the flavor and what you do and don’t like about it.

Think especially about the general flavor groupings I made in the section above. Also, take into account any spices you just aren’t a fan of.

Then it’s time to make your own adjustments as you see fit. Don’t like the heat? Take out some of the red pepper flakes. Not a fan of the smokiness? Pull back on the smoked paprika. Cutting back on sodium? Lose some of the salt.

Make it your own, that’s one of the best parts of making homemade spice mixes.

Blending or Grinding the Spice Mix

The goal is a cohesive mix of spices. Not just a jumbled hodge-podge of loosely layered powders.

So it is time to take all of our ingredients to a blender or spice grinder.

I use a small nutribullet blender when mixing together my spice mixes because it is what I have on hand. I’ve been interested in but never pulled the trigger on buying a spice grinder so I can’t really speak to their effectiveness. Let me know if you’ve used one before and if it produces much different results than a blender.

When blending the spice mix, it’s important to remember that you don’t want to overmix it. The idea is to combine the spices without crushing them too much. Overmixing can cause the flavors to become muted.

The best way to accomplish this is with short bursts or pulsing of the blender/grinder. Pulse the seasoning mix 5 to 8 times until everything has combined into a homogenous mix. The main thing to look out for is the bay leaves to make sure they have fully broken down with everything else.

Once it’s mixed together, store it in an airtight container. You may want to label it with the name of the mix as well as the date it was made.

Using the Old Bay Seasoning Spice Mix

With the Old Bay seasoning mixed together, it’s time to start putting it to use.

As noted above, it has historically been used with seafood. But seafood is just the beginning – especially if you ask anyone from the Chesapeake Bay area.

Try it with any of the following:

• Grilled Old Bay Chicken
• Topping any steamed seafood
• Simple Crab Cakes
• Popcorn topping
• Fries and potato wedge topping
• Old Bay Aioli for dipping

Old Bay seasoning is a great way to add a little bit of something extra to your meals. It can take a dish from ordinary to extraordinary. And the best part? You can use this seasoning on almost anything! So go ahead and add some Old Bay seasoning to your food and enjoy its delicious flavor.

How did yours turn out?

I’d love to hear when you try making homemade old bay seasoning! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Old Bay Seasoning Spice Mix

Recipe by Marc PetersonCourse: Spices, Sauces and Condiments, SeasoningsDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Discover the perfectly blended spice mix for your culinary creations – learn the secret to homemade Old Bay seasoning!

Ingredients

• 8 dried bay leaves

• 2 tablespoons kosher salt

• 1 and 1/2 tablespoons celery seed

• 1 tablespoon smoked paprika

• 1 and 1/2 teaspoons mustard powder

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 1 teaspoon red pepper flakes

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground allspice

• 1/8 teaspoon ground cardamom

Directions

• Combine all of the ingredients in a small blender or spice grinder and pulse 5 to 8 times until well combined and the bay leaves are broken down
• Put your spice mix into an airtight container and keep it in a cool, dry place

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The post The Secret to Perfectly Balanced Old Bay Seasoning Spice Mix appeared first on Do You Roux?.