This is a great mexican fajita marinade.

4 salmon steaks
1 sachet of LEMON FRESH lime juice
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp ginger, grated
1 clove of garlic, crushed
1/2 tsp cayenne pepper
salt & pepper

Marinate fish 1/2 hour or more before grilling.

80 ml soy sauce
100 ml white wine
1 sachet of LEMON FRESH lemon juice
1 tbsp sesame oil
1 clove of garlic, crushed
1 tsp ginger, grated
2 tbsp coriander, chopped

Marinate fish 1/2 hour or more before grilling.

1/2kg tuna fillets
2 tbsp olive oil
1 sachet of LEMON FRESH lime juice
2 tbsp balsamic vinegar
2 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp coriander, chopped

Mix ingredients and marinate fish for 1/2 hour or more in
refrigerator.

2 tbsp honey
2 tbsp olive oil
Place fish on grill and when fish is almost cooked brush

honey glaze over both sides of the fish and serve.

This is perfect for marinating chicken, pork, or beef.

1 tbsp fish sauce
1 sachet LEMON FRESH lime juice
1 tbsp sesame oil
1 tsp sugar
1 clove of garlic, crushed
1 tsp ginger, grated
2 tsp honey

Marinate meat / fish at least 3 hours before cooking.

Succulent pan-fried scallops are tossed in lemon and chives
and given an extra hit with lemon-infused oil.

small bunch chives, finely chopped
4 tbsp flour
salt & pepper
12 slices rye bread
3 tbsp olive oil (for frying)
1 tsp LEMON FRESH lemon zest

Combine chives, lemon zest, flour, salt and pepper, and toss
the scallops in this mixture to coat lightly. With a round
cookie cutter (5-6cm), cut rounds from rye bread. Heat olive
oil in frying pan. When hot, add the scallops and brown
lightly. Remove and place each scallop on a round of bread.
To serve, drizzle a little lemon juice, then top with finely
chopped chives. Serve warm.