Use this tangy recipe with chicken fish, or other seafood.
- Yield: Marinades 2 pounds of meat or fish
Source: Everyday Food, July/August 2003
- 1/2 cup buttermilk
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 2 tablespoons chopped garlic (3 cloves)
In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.