INGREDIENTS

Juice and zest of 1 lemon and 1 lime
1 t zest of orange
1 T orange juice
1 T cracked, mixed peppercorns
2 T grey sea salt or Fleur De Sel
¼ c chopped parsley
¼ c chopped basil
1 pinch of chili flakes

PREPARATION

With mortar and pestle, pound the zest, cracked peppercorns, salt and herbs. Add citrus juice and continue to pound. Add citrus rub to fish or chicken before and/or after cooking. Sprinkle on steamed vegetables.