Dry Rub for Fish
This rub is suitable for all firm-textured fish.
1 teaspoon noniodized salt
1 teaspoon freshly ground black pepper
Finely grated peel of 2 lemons (about 1 tablespoon)
2 tablespoons chopped fresh dill or
2 teaspoons dill weed
In a small bowl, combine all ingredients. Use immediately or store in a
container with a tight-fitting lid. Cover tightly; refrigerate up to 3
weeks. To use, rub over surface and in cavity offish to be grilled or
smoked; refrigerate 30 to 60 minutes, then cook. Makes enough rub for 2
pounds of fish.
From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables,
Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and