We're ready for a second serving.
To make the lemon vinaigrette:To make the vinaigrette, zest the lemon into the bowl of a food processor. Trim the top and bottom of the lemon, then cut off the peel and pith. Holding the lemon flesh over the food processor bowl, cut out the segments by slicing between the membranes. Squeeze any juice remaining in the membrane, then squeeze any juice in the peel and pith. Add the honey and salt to the bowl and process.
Whisk in the salt and oil. Cover tightly with plastic wrap and refrigerate overnight for the flavors to meld.Find a container or shallow dish just large enough to hold the fillets snugly in a single layer. Line the container with plastic wrap with overhang on all sides. Place the fillets in the plastic wrap, skin side down.Pour the gin on top. Mix the juniper, pepper- corns, salt, and sugar in a small bowl, then spread over the fillets to evenly coat.
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