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
- 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.