Cookbook:Seafood Marinade

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• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon, finely grated
• ¼ cup extra-virgin olive oil
• 1 ½ tsp butter-flavored salt
• 1 ½ tsp freshly ground black pepper
• ¼ cup dry white wine
• 1 ½ tsp dried rosemary, crushed
• 1 tbsp dried thyme, crushed
• 2 tbsp dried parsley, crushed

1. Combine all ingredients. Keep refrigerated in an airtight container for up to 2 weeks, and remember to shake well before using.

• To use, place either 4 ea. 6-ounce wild salmon filets, 4 ea. 7-ounce mahi mahi filets, or 4 ea. 6-ounce halibut fillets in a gallon-size zip-top bag. Pour in the marinade and refrigerate for up to 24 hours.