WHAT IS LEMON PEPPER?
Lemon pepper is a vibrant seasoning blend made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper, creating a fresh and aromatic mix. This seasoning is typically baked and dried for storage, which helps to balance the strong citrus notes with the pungent flavor of black pepper. Lemon pepper seasoning gained commercial popularity in the United States in the late 1960s and has since become a staple in many kitchens.
HOW CAN YOU USE LEMON PEPPER?
Lemon pepper is incredibly versatile and can be used to enhance the flavor of a wide range of dishes. It is particularly popular for seasoning seafood, such as salmon and shrimp, but it also works well on poultry, pasta, and vegetables. It can be low in sodium (check the nutrition facts label) and free from fat and carbohydrates, making it a great option for those looking to add flavor without extra calories.
HOW TO GROW LEMON PEPPER?
You can’t grow lemon pepper as a plant, but you can grow the ingredients.
Lemons: Visit the LSU AgCenter’s Home Citrus Production Guide https://bit.ly/4j1dJmi for more information.
Black Pepper: Grow peppercorns from seeds or plants in slightly acidic, well-draining soil. Use a pole or cage for support. Provide partial shade, avoid direct sunlight, and keep temperatures between 73-84°F. Water frequently and protect from temperatures below 64°F.
RECIPE
Lemon & Cracked Pepper
Mahi-Mahi
Serving size: 1,6-ounce fillet
228 calories per serving
183 mg of sodium per serving
INGREDIENTS
- 2 6-ounce Mahi-Mahi fillets
- 1 teaspoon vegetable oil
- 1 tablespoon lemon pepper, salt-free
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Dash of cayenne, optional
DIRECTIONS
1. Preheat the oven to 475 degrees. Wash hands.
2. Rub vegetable oil on the fillets.
3. Sprinkle lemon pepper, garlic powder and paprika over the fillets. Pat in, making sure all sides are evenly coated. Sprinkle a dash of cayenne pepper for more spice if desired.
4. Place fillets on a baking sheet, Bake for 12 minutes. Remove and serve immediately. The internal temperature for properly cooked Mahi-Mahi should reach 145°F.
Storage Instructions
Refrigerate: Store in airtight containers within 2 hours of cooking. Good for up to 3 days.
Freeze: Use airtight containers or freezer bags. Good for up to 2 months.
Reheat: Warm gently in microwave or oven. When reheating Mahi-Mahi, aim for an internal temperature of 165°F (to ensure its thoroughly warmed and safe to eat). Use a food thermometer to check for accuracy.
Program adapted by: Shakera Williams, DHSc, MPH, Assistant Nutrition Agent, LSU AgCenter Northwest Region
Document created by: Elisabet Trujillo, Nutrition & Community Health Agent for Jefferson Parish, LSU AgCenter Southeast Region