On-topic: I'll keep that trick in mind. I usually end up making a marinade for most of my cooking, mixing the herbs into the liquid (sometimes sprinkling more herbs when the meat goes on the grill).

Pepper steak is an exception: I do a rub with coarse-ground sea salt and black pepper.

Off-topic: How are you and yours, relative to the fires? I hope all is well.

The fires aren't right here, but everyone's jumpy about the smoke--any new smoke in sight, esp. We know that any kind of spark could start one anywhere.

We aren't doing any grilling, obviously. I use marinades mostly for tougher beef and venison, not for store-bought chicken.

I put my spices in a ziplock, toss in the meat, and coat it that way.

That's how I coat chicken for frying (except I don't fry chicken anymore, and use a paper sack, not Ziplock bag. Tradition!)

I wonder if that sort of thing would work for fish?

I think so, because it's actually gentler on the meat, with less handling, than patting the seasonings in by hand, and fish is often more delicate. Though when my mother fried trout, she rolled the whole (but cleaned, of course) fish in cornmeal, salt & pepper. I was too young to pay attention to how she did it.

I'll have to try that next time we do fish, then. We do love our fish.

Brilliant!

Thanks. I started doing it with pork loins because otherwise I didn't get an even coating and I wanted that crust effect. It was so easy...

(to the tune of "Bobby McGee") "Lazy's just another word for efficiently done."

:)