AboutJennifer Brizzi Expertise I can answer any questions on finding and choosing good seafood, as well as how to prep and cook it once you get it home.
Experience I've been cooking for 35 years, some of it for restaurants and caterers, and seafood is a particular passion of mine. I am a culinary demonstrator, teacher, and food writer. I am currently researching and writing a seafood cookbook and can access all kinds of information on the subject.
Organizations International Association of Culinary Professionals
International Food, Wine, and Travel Writers Association
Publications FACES, Ulster Publishing Newspapers
Education/Credentials Several cooking courses at the New School and Peter Kump in New York City.
Awards and Honors Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference
Question I have some fresh caught white fish that has been filleted and frozen. Is is appropriate to marinate it in a white wine, or should I just dip it in flour and fry it?
Answer Hi Johanna,
Thanks for your excellent question. Marinating your fish in a little white wine would be appropriate, to add flavor to your fish if you are baking it. However, make sure you don't leave it in the marinade more than 20 minutes or so or it may turn mushy. Just flouring and frying are good too!
