Lemon-Herb Rub
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Source: Everyday Food, July/August 2004
Yield
Ingredients
Directions
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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