1 teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, combine the cinnamon, sugar, cumin, allspice, cloves, ginger and salt. Set aside.
Pat the fish or meat dry. Place it in a large, shallow bowl, sprinkle on both sides with some of the spice rub and drizzle with a bit of oil. Using your
hands, toss it until evenly coated with the spice paste that forms. If desired, sprinkle with additional spice rub and toss again. (May cover remaining spice
rub and set aside at room temperature for several weeks.) If you have the time, cover and refrigerate the meat for at least 30 minutes and up to 8 hours;
otherwise, grill it right away.
Preheat the grill, grill pan or broiler and grill, turning as few times as necessary, until cooked to the desired degree of doneness.
from The Washington Post.