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POUR 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with salmon, tilapia, catfish, trout, flounder, 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 turns 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.
SOYBEAN OIL, WATER, WHITE WINE VINEGAR, LEMON JUICE CONCENTRATE, SALT, BLACK PEPPER, ONION, GARLIC, LEMON PEEL, XANTHAN GUM, PARSLEY, LEMON OIL, PROPYLENE GLYCOL ALGINATE (THICKENER), AND SULFUR DIOXIDE.
2 tbsp. (30g)