Seafood or Chicken Marinade

Preparation
For Boneless Skinless Chicken Breasts:
Pierce thawed meat with fork tines and place into a large seal-able food safe bag.
Pour enough Basilicata inside of bag so outside of pork loin or chicken breasts are nicely coated.
Press as much air out of bag as possible and close bag and refrigerate for 3 hours minimum (overnight best).
After marinated, place in preferred greased baking dish or pan and season with salt and pepper (as you normally would to season your meat due to Basilicata contains very little salt) and bake at 325 to proper food safe temperature (we recommend middle internal temp of 160-165 held for 15 seconds on a meat thermometer).
About ¾ way through the cooking process add 12 ounces of water to bottom of pan to deglaze the pan and create a savory sauce or gravy.

For Seafood:
Marinate fish steaks the same as above and then season with salt and pepper and bake, sauté or grill as you normally cook your fish steak.
Once fish is cooked to your liking, drizzle a little Basilicata sauce straight from the bottle on top of fish or pour a circle around the plated fish for dipping through for a fresh herb finish!
Alternatively you can use the Basilicata Aioli recipe instead of tartar sauce.