Click to zoomBraswell's Select Key Lime Seafood Marinade
What it is
A bright key lime and herb marinade made for the fish counter — citrus-forward, lightly sweet, and gentle enough not to bully delicate fish.
How we handle it
A shelf-stable bottle from the pantry shelf; keep it refrigerated after opening.
How to cook it
Twenty minutes is plenty on halibut, scallops or shrimp. It also works as a finishing drizzle straight from the bottle. Seared Scallops with Brown Butter.
Good to know
Acidic marinades start to cook fish if they sit too long — half an hour is the limit before the texture turns chalky.