Bass
The bass competition is going on with fishermen from all over the country out here catching bass. Here's a few bass recipes:
Baked Stuffed Striped Bass
½ cup chopped onion
1/8 teaspoon pepper
¼ cup chopped celery
a pinch of dried tarragon
½ cup chopped mushrooms
2 pounds striped bass fillets
3 Tablespoons butter or margarine
lemon or lime juice
2 cups soft bread crumbs
3-4 peeled tomatoes
1 teaspoon salt
Preheat oven to 375 degrees. Sauté in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes.
Stir into the sauteed vegetables the bread crumbs, salt, pepper and tarragon. Grease a large shallow baking dish.
Arrange the hybrid striped bass fillets in the baking dish and sprinkle with lemon or lime juice. Spread stuffing over the fish fillets.
Cover with the tomato slices. Bake uncovered for 35 to 40 minutes. Yield: 6 servings
Best Broiled Bass
4 8oz. boneless striped bass fillets
1 large onion (sliced thinly and separated into rings)
¼ cup butter or margarine
2 teaspoons Worcestershire sauce
1 Tablespoon lemon pepper
2 lemons
½ teaspoon cayenne red pepper
Preheat oven to 450 degrees. Dip bass fillets into melted butter and place on non-stick broiler pan.
Sprinkle fish evenly with lemon pepper and cayenne pepper.
Place onion rings on the fillets and then sprinkle with Worcestershire sauce.
Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time to brown
the fish and onions (3 to 6 minutes). Remove and allow to cool for 3 minutes. Squeeze lemon over fish and serve.
Yield: 4 servings
MUSTARD BATTER BASS
1/3 cup Dijon mustard -- or prepared mustard
1/4 cup water -- plus 1 tablespoon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 cups seasoned coating mix
2 1/4 pounds bass fillets -- cut in 1 1/2" pieces
canola oil
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne.
Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat.
In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown.
Turn once. Drain on plate line with a paper towel.
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