Cookbook:Seafood Marinade

Ingredients

 * 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

Procedure

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

Notes, tips, and variations

 * 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.