When marinating meat, fish, or chicken, remember that acid like lemon juice, vinegar, etc can make the meat mushy (technical term) if you let it marinate too long and studies show that marinades do not penetrate the meat more than an 1/8" anyway. If your marinade has acid, don't let fish sit longer than 30 minutes, chicken and meat 1 hour. The marinade I used was bourbon, whole grain Dijon, garlic, soy, Worcestershire, etal.
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