Rooibos Dry Rub
Rooibos Dry Rub
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  • 2 teaspoons (10 ml) rooibos tea
  • 1 teaspoon (5 ml) brown sugar
  • 1/4 teaspoon (1 ml) ground ginger
  • 1/4 teaspoon (1 ml) ground coriander
  • 1/4 teaspoon (1 ml) dry mustard
  • 1/4 teaspoon (1 ml) ground black pepper
    • 4 fillets tilapia or
    • 4 skinless and boneless chicken breast halves
  • Preparation
  • Preheat the grill, setting the burners to medium. Oil the grate.
  • In a bowl, combine the tea, sugar, spices, and pepper. Set aside.
  • On a plate, brush the fish fillets with oil and coat thoroughly in the spice mixture. Allow to macerate for about 5 minutes.
  • Grill the fillets on each side until the desired doneness.
  • Description
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