Taste of the Seacoast - Rosemary-Coriander-Fennel Rub

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Rosemary-Coriander-Fennel Rub

Written by Kathy Gunst

Here’s a sneak preview of Taste contributor Kathy Gunst’s upcoming story on great grilling for summer. Look for the new issue of Taste later this summer.

Rosemary-Coriander-Fennel Rub
This rub is particularly good on pork chops, chicken, ribs, steak, or salmon.

2 tablespoons coriander seeds
2 tablespoons fennel seeds
1/8 teaspoon sea salt
Generous grinding black pepper
2 tablespoons dried rosemary leaves

1. In a small skillet set over low heat, cook the coriander and fennel seeds for about 2 to 3 minutes, or until they become aromatic. Add the salt and pepper and stir well.

2. Remove from the heat. Add the rosemary. In a mortar and pestle or a spice grinder, grind the spices until coarsely chopped. Makes enough for about two pounds meat, poultry or fish.

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