Lemon-Herb Rub

6 Ratings
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  • 4 1
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  • 2 1
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  • 6 Ratings

This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).

Everyday Food, July/August 2004

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Recipe Summary test

Yield:
Makes 12 teaspoons
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Ingredients

Directions

  • In a small bowl, mix all ingredients.

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Cook's Notes

A jar with a tight-fitting lid is good for mixing and storing rubs. Wet rubs, like this one, should be refrigerated and will keep up to a week. Make sure to label and date the containers.

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Reviews

6 Ratings
  • 5 1
  • 4 1
  • 3 1
  • 2 1
  • 1 2
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