·Juice and zest of two large lemons ·1/4 cup chopped fresh dill (1 1/2 tablespoon dried dill) ·1/2 cup chopped onion ·1/2 cup extra‑virgin olive oil ·1/4 teaspoon coarsely ground black pepper ·1 teaspoon salt, or to taste ·1/2 teaspoon brown sugar Mix together the marinade in a heavy‑duty zip‑top plastic bag. (Or double two regular bags.) Add the fish or seafood to the marinade. Place in the refrigerator and allow to marinate for at least 3 hours. Makes about 1 1/2 cups.