Chef Andrea’s Fish Marinade

Preparation info

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Chef Andrea Apuzzo at Andrea’s Restaurant in Metairie uses this concoction briefly (a minute on each side) to 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. 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 to a sauce.