I can't Sleep So instead of waking up the house doing something at this time of the night so I'll keep looking and posting what I find.
French’s Un-Briny Brine
1 cup water
1 cup white cooking wine
1 cup Worcestershire sauce
1 cup lemon juice
2 cups brown sugar
1 teaspoon black pepper
1 teaspoon Tabasco sauce
1 tablespoon onion powder
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
Mix until sugar dissolves. Makes enough to brine 5 pounds of filets. If desired, substitute kosher salt or pickling salt for half the sugar. Do NOT use iodized salt.
So far, I’ve used this brine on Spanish mackerel, halibut,
