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
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.
 Put 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
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.
 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.
 Lemon pepper
Origin: USA
Suggested ingredients: lemon zest, black pepper, garlic, chili peppers, onion, salt.
Prepare your own Spices and aromatic herbs mixtures.
 Read 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.
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