Lemon Dill Rub

·         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.