Jewels says: "OK, I have to admit. I use this recipe a lot. I mean, a lot. It's a simple concoction that makes everything taste bright and fresh—not just on fish! I do use it on all kinds of fish and shrimp, first as a marinade and then I spoon some on top after it's cooked for extra flavor.

There are a few elements, I think, that make this marinade so delicious and flexible. Using zest instead of the juice prevents the fish from 'cooking in the acid'—a technique used in making dishes like ceviche—so that the fish tastes like fish and not lemon. I also love fennel. It adds another layer of fresh flavor. Use a beautiful, fruity extra virgin olive oil even though you may be tempted to get away with less. It will make all the fishdifference between good and great."

Ingredients:

Makes about 1 1/2 cups

• 1 shallot
• 1/2 bulb fennel
• 1 cup extra-virgin olive oil
• 1 lemon , zested
• 1 lime , zested
• 1/2 tsp. salt
• A few cranks of a pepper mill
• A few crushed pink peppercorns

Optional additions:

• 1 tsp. curry powder (or to taste)
• Handful fresh Italian parsley or dill
• 1/2 stalk lemongrass , finely chopped