[dropcap1]Q. [/dropcap1]Can you post the fish marinade you often mention on the radio--the one you credit to Chef Andrea, but with your version of it? [dropcap1]A. [/dropcap1]I use this on most of the fish I cook by methods other than frying. I noticed that Chef Andrea Apuzzo used it on most of his fish dishes when he and I were working on a cookbook twenty-five years ago. Just mix together these ingredients: 1/4 cup dry white wine 1/4 cup extra-virgin olive oil 1 Tbs. lemon juice 1 tsp. Worcestershire sauce 3-6 dashes Tabasco 1 Tbs. soy sauce (my wrinkle on Andrea's formula) Whisk it together. It won't blend completely. Pour it into a shallow bowl, and set the fish fillets in the marinade for about a minute on each side. Let the excess drip off. Season the fish with salt, pepper, and other seasonings of your choice, and cook as desired. If you cook the fish in a pan, you might think about pouring the remaining marinade into the pan after cooking the fish. Pour off any extra fat (but don't wipe the pan) and reducing the leftover marinade a bit, perhaps with some chopped garlic, green onions, crushed red pepper, herbs or even a little fish or shrimp or chicken stock if you have it. It can turn into a good sauce with little trouble.
