· Juice and zest of two large lemons
· 1/4 cup chopped fresh dill (1 1/2 tablespoon dried dill)
· 1/2 cup chopped onion
· 1/2 cup extra‑virgin olive oil
· 1/4 teaspoon coarsely ground black pepper
· 1 teaspoon salt, or to taste
· 1/2 teaspoon brown sugar
Mix together the marinade in a heavy‑duty zip‑top plastic bag. (Or double two regular bags.) Add the fish or seafood to the marinade. Place in the refrigerator and allow to marinate for at least 3 hours.
Makes about 1 1/2 cups.