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Fish Marinade


Number of Servings: 6

2 cup Chablis wine
2 tablespoon Lemon juice
2 tsp Salt
2 tablespoon Creole mustard
1/2 tsp Ground cayenne pepper

Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.