METHOD: Combine the salt, pepper, sugar, chili and garlic in a small bowl. Rinse and pat dry the fish. Evenly sprinkle, rub over fish and pat it in well. Refrigerate at least 30 minutes or up to 4 hours.

Preheat grill on medium then adjust heat to medium-low. Combine the butter, lemon juice, Lemon Zesto and vermouth in a small bowl. Lightly oil the cooking grids and place the fish on the barbecue, skin side down. Drizzle with half the butter mixture, close the lid and grill about 5 minutes. Using a spatula, gently lift the fish off of the skin, which will stick slightly to the grids. Discard the skin using tongs, and flip the fish to the other side. Drizzle with the remaining Butter mixture and grill another 5 minutes, or until the fish flakes. Serve immediately.

Serves 4

LEMONY ASPARAGUS

• 1 lb. asparagus, trimmed
• 1 lb. yellow wax beans, trimmed
• 2 bunches baby carrots with tops, trimmed and peeled
• 2 tbs. extra virgin oil
• 1 tsp. salt
• ½ tsp. ground mixed peppercorns
• 1 tsp. Lemon Zesto

METHOD: Heat broiler. In large bowl combine trimmed asparagus, yellow wax beans and baby carrots. In a small bowl, combine extra virgin olive oil, salt, peppercorn and Lemon Zesto. Add asparagus to vegetables; toss well to coat. Place in one layer on broiler pan. Broil 10 minutes or until desired tenderness, turning once.

AVOCADO CITRUS SALAD

• 1 pkg. (10 oz.) baby spinach leaves washed and dried
• 1 jar (26 oz.) citrus salad (orange, pink & white grapefruit sections), drained
• 1 avocado, pitted, peeled and sliced
• ½ cup prepared ranch salad dressing
• 2 tsp. orange juice (bottled is fine)
• ½ tsp. Orange Zesto

METHOD: In a large bowl, toss together baby spinach leaves, citrus fruit sections and sliced avocado. In small bowl combine ranch salad dressing, orange juice and Orange Zesto. Pour dressing over the salad and toss.