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.