NOTES : The enzymes in buttermilk act as natural tenderizers and the thickness coats and protects delicate cuts of meat and seafood.

1	cup	buttermilk
1/2	cup	red onion -- chopped
1/4	cup	fresh dill -- snipped
1	tablespoon	lemon zest
1/2	teaspoon	cayenne
2	cloves	garlic -- minced

• Combine the ingredients in a small bowl. Place the food to be marinated in a single layer in a glass or ceramic dish. Add the marinade, turning food to coat. Cover and refrigerate, turning occasionally.
• Makes about 1-1/2 cups, enough for 2-1/2 pounds of veal chops cut about 1 inch thick or 1-1/2 pounds of salmon steaks or fillets. Marinate about 2 hours for veal and about 1 hour for fish.