Rad Roasting Rub

One weird trick to make everything taste better

I came up with this rub idea ages ago, and when I was perusing the local fish counter the other day it occurred to me that you might enjoy learning about it. It’s super simple (three ingredients), infinitely adaptable to whatever you have on hand or in mind, and works on pretty much anything that you’d roast, bake, or broil in an oven (or, as in this case, a toaster oven). It makes everything from lamb shoulders to chicken thighs to root vegetables taste like a million bucks, and it comes together in about one minute. That’s a million dollars per minute—you’ll feel like an oligarch!

I like bluefish, especially because it takes to grilling so well—it was a defining flavor of New England summers in my youth. It’s not exactly grilling season right now, though it has actually been above freezing for some of the last couple of days, and the sun is out, which is most welcome. I procured what my grandmother would have called “a nice piece of fish” and banged out this nearly effortless meal (5 minute prep, 15 minute roast) that handsomely leavened its wintry, roasted vibes with a little springy lightness.