MELTING butter, melted
1/4 cup garlic powder, minced
1/2 teaspoon dried oregano seed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram pepper
1 teaspoon dried grated lemon zest
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/3 cup white wine
1 tablespoon distilled white vinegar
3 tablespoons olive oil
Mix the butter and garlic powder. In a medium bowl, mix oregano, basil, marjoram, lemon peel and sage. Reserve one cup of the marinade if you like your fish easier marinated. The vinegar can be frozen up to several days before serving.