Recipe From The New Orleans Menu Daily

From A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris

Chef Andrea's Fish Marinade

Chef Andrea Apuzzo at Andrea's Restaurant in Metairie uses this concoction to briefly (a minute on each side) marinate his fish fillets before putting them into the pan. Almost no matter what fish you're using, or which preparation (with the exception of fried), this both enhances and balances the flavor of the fish without distorting it. (The soy sauce is my own addition.)

1/4 cup white wine
1/4 cup extra-virgin olive oil
1 tsp. Worcestershire
1 tsp. soy sauce
1 Tbs. lemon juice
1/4 tsp.Tabasco

Mix all the ingredients in a shallow bowl. (It will not blend completely, but that's not important.) Set fish fillets in the marinade for about a minute, turn, and marinate the other side. Allow the marinade to drip off before seasoning the fish and moving on to the rest of the cooking process.

If you cook the fish in a pan, you can add the marinade at the end of the cooking (after removing the fish) to reduce down into a sauce.