Lemon Oil
(Yet another option for grilled fish! Can easily be doubled.)
  • ½ cup light olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole peppercorns
  • 2 sprigs thyme
  • 6 wide strips lemon zest
  1. Place the oil, mustard seeds, peppercorns, thyme and lemon zest in a small saucepan over medium-high heat. Bring the oil to 160 degrees. Remove from the heat and cover. Allow to sit at room temperature for 8 hours or overnight. Strain through a fine mesh strainer, and discard the solids. Transfer to a small bowl, cover and refrigerate until ready to use.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lighten-up-with-lemons/