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.
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)
I love this marinade, but haven't been able to find it anywhere for a couple of years! I really want some again! I used to use it all the time.
Penny | April 02, 2014
Love this too, but also can not find!
roy parker | June 25, 2014
This is the best sauce! We use it to marinade catfish and then put it on the grill. Just wish it was easy to find. Haven't found it for a long time.
Amber | February 22, 2016
This is the best marinade, love it on grilled shrimp, the best I have ever had. Have not seen it around for a few years now and have to order it by the case from WalMart. Cannot not wait to share it with my friends Mr. Billy and Miss Sexy Lisa. Gene
Gene | October 24, 2014