This spicy blend of bell peppers, red pepper sauce, thyme and oregano is a versatile way to add flavor to seafood while grilling, baking and broiling.
Water, Vinegar, Onion, Demerara (Unrefined) Sugar, Tomato Paste, Sea Salt, Modified Corn Starch, Red And Green Bell Peppers, Red Pepper Sauce (Vinegar, Red Pepper, Salt), Spices And Herbs (Including Celery, Black And White Pepper, Thyme, And Oregano), Garlic, Paprika, Extra Virgin Olive Oil, And Methylcellulose Gum.
2 Tbsp. (32g)
POUR 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with catfish, salmon, tilapia, cod, rockfish, or shrimp. BAKE fish in 425º F oven 10 to 15 minutes or until fish flakes easily with a fork; bake shrimp 8 to 10 minutes or just until shrimp turn pink. BROIL or GRILL fish 8 to 12 minutes per inch of thickness or until fish flakes easily with a fork. Cook shrimp 2 to 3 minutes per side. SHAKE WELL. REFRIGERATE AFTER OPENING. USE WITHIN 3 MONTHS AFTER OPENING.
Serves: Makes 4 (6-wedge) servings.
Prep time: 10 mins