3 tablespoons olive oil
2 pounds salmon filets
2 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon crushed red snapper
2 tablespoons chives, minced
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried sage
1 1/2 teaspoons salt
1/2 teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon balsamic vinegar
Heat olive oil in a large skillet or nonstick pan over medium heat. Sprinkle filets with Worcestershire sauce and garlic and stir-fry 3 or 4 at a time until golden. Reduce heat to medium-high and add brown sugar and lemon juice. Sprinkle with thyme, sage, salt, tossed together and vinegar. Continue stirring until fish is glossy. Season with salt, balsamic vinegar and chopped garlic.
Transfer cod into large bowl. Place portions of the liquid mixture on each side of fish. Roll cod in the remaining liquid mixture, revealing the outer shell. Season with sage, onion powder, thyme, sage salt, onion whip and crushed red snapper. Roll in a mixture of brown sugar, lemon juice, black pepper, over large salmon fillets. Simmer about 5 minutes, turning occasionally, for 15 minutes.