Habanero Herb Rub and Snapper

Ingredients Weight Measure
Allspice berries, lightly ground 1-1/2 oz. 3 Tbsp.
Coriander seeds, lightly ground 1-1/2 oz. 3 Tbsp.
Orange rind, grated and dried 1-1/2 oz. 3 Tbsp.
Thyme leaves 2 oz. 1 cup
Light brown sugar 1 lb. 2 cups
Kosher salt 6 oz. 1 cup
Lime juice 16 oz. 2 cups
TABASCO® brand Habanero Sauce 3 oz. 6 Tbsp.
Red snapper fillets, skinless, 8 oz. 6 lbs. 12 ea.
Flour 16 oz. 2 cups
Japanese breadcrumbs 12 oz. 2 cups
Olive oil as needed

Watermelon-Orange Relish

Ingredients Weight Measure
Seedless watermelon, small dice 1 lb. 4 cups
Navel orange segments 1 lb. 4 cups
Mint leaves, thinly sliced 1 oz. 1/2 cup
Hazelnut oil 1 oz. 2 Tbsp.
TABASCO® brand Habanero Sauce 2 tsp.


Ingredients Weight Measure
Cooked rice 12 cups


  1. To make Habanero Herb Rub, over medium heat in a large skillet, dry-roast allspice, coriander and orange rind until lightly brown; add thyme leaves and remove from heat. Stir in sugar and salt until all ingredients are well blended.
  2. Over low heat, stir in lime juice and TABASCO® Habanero Sauce.
  3. Coat the snapper fillets evenly with the Habanero Herb Rub, cover and refrigerate.
  4. To make Watermelon-Orange Relish, in a large bowl, gently toss all relish ingredients, cover and refrigerate.
  5. To make Snapper, mix flour and breadcrumbs; set aside. Heat olive oil in large, heavy skillet. Dredge fillets in flour mixture and then place the fillets in hot pan skin-side up and cook 3-4 minutes per side until done.
  6. On each plate, place 1 cup of cooked rice, top with 1 fish fillet, skin-side down, and spoon on 1/4 cup of Watermelon-Orange Relish.

Yield: 12 18-oz. servings

Variations: Try this rub on other fish, chicken breast or pork loin chops.