2,809 lemon pepper recipes

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

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Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.

Fish fillets rolled around a savory stuffing of crab meat, soft bread cubes, green pepper, and onion with lemon and mayo, then baked and drizzled with rich Newburg sauce. Impressive yet easy.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Chilled mussels on the half shell topped with caper mayonnaise spiked with Tabasco and lemon juice. An elegant no-cook seafood appetizer ready in 20 minutes.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.

Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.