On Fri, 23 Nov 2012 14:46:10 -0800, Todd > wrote:

> On 11/19/2012 07:12 PM, sf wrote:
> > On Mon, 19 Nov 2012 14:30:29 -0800 (PST), Chemo
> > > wrote:
> >
> >> Zest the lemon. Maybe you're putting way too much juice on.
> >
> > I use lemon juice with olive oil and smashed/finely chopped garlic for
> > lamb (with either chopped fresh rosemary or oregano), just lemon juice
> > and maybe a little white wine for salmon... not sure what's so hard
> > about what he wants to do, but apparently it's a problem.
> >
>
> I have got to try this! Thank you!
>

YW - hope it works well for you; it always does for me.

As far as the fish goes, I mislead you a bit because of the word
order. Use more wine than lemon juice. You don't need to make the
fish swim wine - coat the dish with 1/4-1/2 inch of wine and add just
enough lemon juice to negate the sweetness of the wine (remember, even
what we think of as a "dry" white wine needs a little lemon juice).
Seal it with foil and bake at 400° until barely cooked through.


--
Food is an important part of a balanced diet.