Sea Bass marinade

The joke at my house is, better enjoy what your eating now cause you probably won't get it again. I've vowed to start writing what I do down as I cook. Unfortunately, I tend to write recipes down on scrap paper and I find them stuffed into drawers, on my desk, in my briefcase etc. This is one I found on my desk today.

1/4 cup Mayonaise
1 clove minced Garlic
1t Dijon Mustard
1/2 t dried Mustard
1/2 a fresh lime squeezed
salt and pepper
Sea Bass
Mix this all together and slather all over the fish and let sit for about a half hour in the refrigerator
Grill

Vegetarian Mincemeat

3 large Granny Smith Apples
2 Oranges
2 Lemons
1 1/2 c brown sugar
1 1/2 t cinnamon
1 t ground ginger
1 t nutmeg
1/2 t ground cloves
1 c butter
12 oz golden raisins
12 oz jumbo black raisins
12 oz red raisins
1/2 c almonds, chopped
6 T brandy (I used Kirsh)

Mix together the raisins, sugar and spices. Core and chop apples, but do not peel them. Add the apples, chopped almonds and butter to the raisins. Zest and juice the lemons and oranges and add that. Cover and let stand overnight, stirring periodically.

Preheat the over to 225F. Stir the mixture one last time and roast for 2 hours. Take out, stir and let cool. You can stir it periodically while it cools. When cool, stir in the brandy. Store in jars.

Once the mince was done, I made these pies. This might be the best dessert I've ever made. The fruit caramelized on the top and they were amazing cooled a little bit out of the oven. I froze them and they are even good warmed up a little in the microwave.