1/2 cup kosher (coarse) salt
1/2 cup brown sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon dill weed
1/2 tablespoon savory

Mix together all ingredients breaking up any clumps.

Coat filets with a heavy layer, reserving a couple of tablespoons for later use.

Wrap in plastic wrap and refrigerate for 3-4 hours.

Unwrap and thoroughly rinse with cold water. You must rinse VERY clean, otherwise the fish will be much too salty.

Let fish sit out until it becomes slightly tacky (peculiar formation), about 1 hour.

Prior to cooking, sprinkle with fresh ground black pepper and the remaining rub.

Grill or broil until fish flakes easily with a fork. No need to turn over!