lemon pepper?
On 11/23/2012 03:49 PM, sf wrote:
> 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.
>
>
Thank you!
|