Last modified on 22 May 2010, at 23:00

Cookbook:Seafood Marinade

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1/4 cup freshly squeezed lemon juice
  • Zest of one lemon, finely grated
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp butter-flavored salt
  • 1 1/2 tsp freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 1/2 tsp dried rosemary, crushed
  • 1 tbs dried thyme, crushed
  • 2 tbs dried parsley, crushed

ProcedureEdit

  1. Combine all ingredients. Keep refrigerated in an airtight container for up to 2 weeks, and remember to shake well before using.
  2. When you use it, place either 4 6-ounce wild salmon filets, or 4 7 ounce mahimahi filets, or 4 6-ounce halibut filets in a gallon-size zip-top bag. Pour in the marinade and refrigerate for up to 24 hours.