1 teaspoon white peppercorns
1 1/2 teaspoons coarse sea salt
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup finely grated lemon zest (from 4 large lemons)
2 cloves garlic, smashed
This rub, inspired by jarred lemon-pepper seasoning but oh-so-much fresher, is incredibly versatile. We love the bright flavor it gives to fish, chicken, and vegetables. It will keep, covered and refrigerated, for a couple of weeks.