Marietta’s Fish Rub

Marietta Sims was my sous chef for several years, and she perfected this herb blend for fish. I use it on a wide variety of fish, and it works wonderfully.

Makes a bit less than ½ cup

Takes 5 minutes

• 1 tablespoon dried chives
• 1 tablespoon dried tarragon
• 1 tablespoon dried parsley
• 1 tablespoon dried chervil
• 1 tablespoon freshly ground green peppercorns (see Notes, page 170)
• 1 tablespoon dried lemon zest (see Notes)
• 1 teaspoon garlic powder

Crush all the ingredients with a mortar and pestle or in a bowl with a wooden spoon so they are about the same size but not powdered. Mix.

Notes: If you can’t find green peppercorns, substitute black. The taste is significantly different, but it works. Do try to find green ones.

Some stores sell dried lemon zest, but it is easy to make. Just scrape off the thin colored layer of the lemon, leaving behind the bitter white pith. Lay it in a bowl or plate for a day or so and it should dry out nicely.