Lemon Dill Seasoning Recipe
Makes about 2 tablespoons of seasoning. I recommend to use ¾ teaspoon per 6-ounce fish fillet. (Sprinkle onto both sides of the fillet, then fry in butter.)
Servings: 8
Calories (Estimated): 4kcal
Equipment:
- measuring spoons
- lemon zester
- parchment or wax paper
- paper towel
- mortar and pestle
Ingredients:
- 2 tablespoons lightly packed fresh lemon zest* (about 2 large lemons)
- 2 tablespoons dried dill weed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions:
- Spread the lemon zest out on parchment or wax paper. Cover loosely with a paper towel and let sit at room temperature until completely dry (about 1 day).
- Add lemon zest, dill, onion and garlic powder and salt to a mortar and grind with a pestle.
Recipe notes:
*You can use store-bought dried minced lemon peel instead (use 2 ½ teaspoons).
Storage: Store the seasoning in a jar at room temperature for up to 3 months.
