Recipe: Marinated fish with lemon pepper

Spices and aromatic herbs mixtures
October 03, 2008


My lemon tree gave me the last fruits from the summer production: lemons will ripe in winter too, but they will be different in flavour and taste.
Before taking the juice, I also cut some zest from them, and use it in this simple spice recipe.
Hot chilies are facultative... but having some Hot Lemon, I think they were the perfect choice.

Lemon pepper

Lemon pepper


Ingredients
30g lemon zest
2 yellow hot peppers (Hot Lemon or Cedrino)
1 tsp black grinded pepper

Directions
Mince the lemon zest with the peppers, using the mezzaluna or the food processor.


Lemon pepperPut the minced zest on a plane surface, and sprinkle with black pepper.
The citrus oil will infuse into the grinded pepper.


Now you can dry the spice naturally, or bake it low heat... and if you can't wait, you can also use some before drying.

Marinated fish with lemon pepper

Marinated fish with lemon pepper


Skin and debone some fish fillets and put them in a bowl. Cover with white vinegar and let marinate for no more than three hours.
Remove from vinegar and drain in colander all night.
Put on a serving plate and season with olive oil and fresh Lemon Pepper.
Serve as an appetizer.

Lemon pepper

Storing lemon pepper


After a couple of days, marinated fish will be only a memory... but meanwhile our lemon pepper will be ready to be stored.
Mince it again, then add 1 teaspoon of salt and store in a jar.
This spice mixture can be used on fish, chicken and tofu.


Spices and aromatic herbs mixturesLemon pepper
Origin: USA
Suggested ingredients: lemon zest, black pepper, garlic, chili peppers, onion, salt.

Prepare your own Spices and aromatic herbs mixtures.



ChiliesRead also:

Storing chili peppers

Fiery recipes


This goes to Trembom - English Version who's hosting Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen.


Tags: Lemon  Oily fish  Fish  USA  
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Comments

Author: valentina (URL)
04/10/2008

Graziana, this is a great way to use up lemon rind. I am in awe at this simple preparation but surely very effective results. With regards to the fish, can I just confirm that it gets sort of cooked in the vinegar during its marinading? i am most certainly going to try it.


Author: Graziana
04/10/2008

Yes, the fish is cooked after the vinegar marinade, three hours are enough, more will make it taste too much of vinegar.


Author: Kalyn (URL)
07/10/2008

What a lovely sounding dish. I ve had shrimp cooked like this in lime juice and it was delicious. I also love the idea of the dried lemon pepper blend, what a fantastic idea. Sigh, I would Love to have a lemon tree!


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