Sea Bass With White Wine Sauce
Servings: 1
Meal Type: Entree
Main Fish: Bass
Ingredients
* 6 sea bass fillets (6 oz ea)
* 1/2 c butter
* 1 c dry white wine
* 2 c clam juice
* 1 c cream
* 2 ts flour
* 1 tb cold water
Directions
Pat fillets dry with paper towels. Melt butter in 13*9*2″ baking pan; dip fish in butter & arrange in pan, skin side down. Pour wine over fish. Bake in 350 oven for 10 minutes, basting frequently with pan juices. Transfer fish to heated platter; keep warm. Strain broth into saucepan; add clam juice & boil 10 minutes. Add cream; boil rapidly to reduceliquid, about 7 minutes. Combine flour & water, whisk into hot mixture & cook until thickened.
Other Notes
Serve wine sauce on side. Red salmon or bluefish may be used.
Fulgin’s Fried Bass Fingers
Servings: 8
Cooking Method: Fried
Meal Type: Appetizer
Main Fish: Bass
Ingredients
* 1/2 c all-purpose flour
* salt and freshly ground pepper
* 3 lg eggs
* 2 c fine cracker crumbs
* 1 1/2 lb skinless striped bass fillets; cut into 3-by- 1/2 inch strips
* vegetable oil; for frying
* lemon wedges
Directions
1. Put the flour in a shallow bowl and season generously with salt and pepper. Crack the eggs into another shallow bowl and beat well. Put the cracker crumbs in a third bowl and season with salt and pepper.
2. Dredge the fish strips in the flour. Dip the strips in the beaten eggs, then coat completely with the seasoned crumbs. Arrange the fish fingers on a large baking sheet, cover with plastic wrap and refrigerate for at least 1 hour or overnight.
3. In a medium saucepan, heat 2 inches of oil to 375 degrees. Fry the fish fingers 4 or 5 at a time until golden brown and just cooked through, about 3 minutes. Using a slotted spoon, transfer the fried fish to paper towels to drain. Serve at once with lemon wedges.
Sardis’ Sauteed Striped Bass with Summer Vegetables
Servings: 4
Prep Time:: 30 to 45 minutes
Meal Type: Entree
Main Fish: Bass
Ingredients
* 4 (6-ounce) striped bass fillets skinned
* 1/2 teaspoon salt divided
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil divided
* Cooking spray
* 1 cup (2 x 1/4-inch) julienne-cut yellow squash
* 1 cup (2 x 1/4-inch) julienne-cut zucchini
* 1 cup (2 x 1/4-inch) julienne-cut carrot
* 1 cup vertically sliced red onion
* 3/4 cup julienne-cut fennel stalks
* 1/4 cup chopped fresh basil
* 1 tablespoon white wine vinegar
* 1/2 teaspoon dried thyme
* 3 garlic cloves minced
* Basil sprigs (optional)
Directions
Sprinkle fish with 1/4 teaspoon salt and black pepper.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.
Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and sauté 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.
Other Notes
Substitute any firm, white-fleshed fish for these sautéed bass fillets.
Stuffed Bass
Servings: 4
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Bass
Ingredients
* 2/3 c. orange juice
* 1 small carrot – grated
* 1 tsp. minced ginger
* 1 tbsp. plus 1 tsp. butter
* 1 tsp. soy sauce
* 1 c. stuffing mix
* 1 green onion – chopped
* 2 fillets of bass (8 oz. each)
Directions
Preheat oven to 275. Heat most of the orange juice (reserve a tablespoon or so), carrots, 1 tbsp. butter, soy sauce, and ginger until it boils. Stir in stuffing mix and onion. Let stand 5 minutes, then fluff with a fork. Place the fillets in a baking dish you can cover. Spoon half of the stuffing mixture onto half of each fillet. Fold the fillets over to loosely enclose the stuffing. Pour the remaining orange juice over the fillets and place a dot of butter on each. Place in oven for 6 minutes, turn, then heat for another 4. (An alternative is to put in the microwave for 3 minutes on high.) Garnish with a twist of orange or lemon peel.
Baked Freshwater Bass
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Bass
Ingredients
* Bass Filets
* Garlic powder
* Ground black pepper
* Salt to taste
* Fresh lemon juice
* Aluminum foil
Directions
Place filets onto the aluminum foil. Sprinkle with garlic powder, pepper, and salt. Add a few tablespoons of butter around the fish. Place onion rings on top of the filets. Sprinkle with lemon juice, if you like. Place another piece of foil about the same size as the bottom piece on top of the filets. Roll the edges to make a large “pocket”. Place in the oven on about 350-375 degrees. Bake until done. Enjoy!
Basher’s Bacon Wrapped Bass Sandwich
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Bass
Ingredients
* 1/2 lb Bacon
* 4 Bass Filets
* 2 Large Onions
* Blackening Season
Directions
Place bacon on bottom of a baking pan. Lay a bed of onions on top of bacon and place fillets in the middle. Lighty season the fillets and then place everyting in a 350 degree oven for 30 minutes. Lift a filet from the pan and place on a roll. Top with salt and pepper and add a slice of American cheese.
Southern Crumb-Coat Bass
Servings: 4-6
Cooking Method: Fried
Meal Type: Entree
Main Fish: Bass
Ingredients
* 2 (2-lb) bass or similar fish
* 1 c milk
* 1/2 c all-purpose flour
* 1/2 c white yellow or blue cornmeal
* 1/4 c finely minced green onions; include some tops
* 1/2 ts kosher or sea salt
* 1/2 ts pequin quebrado; cayenne pepper
* 1 lemon; cut in 4 to 6 wedges
* 1 tb minced parsley
* 1 c unsalted butter (up to)
* 6 sprigs parsley
Directions
Cut fish in chunks or fillets; rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed; drain on paper towels. Serve hot; garnish each serving with a parsley-edged lemon wedge & a parsley sprig.
Guidonius’ Grilled Sake Marinated Bass
Servings: 4
Prep Time:: over an hour
Cook Time: Less than 15
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Bass
Ingredients
* 1/2 c sake
* 1/4 c canola oil
* 2 tb thin soy sauce
* 2 tb minced ginger
* 2 tb sugar
* 1 tb coarsely ground black
* 1 pepper
* 1 four 6-ounce pieces of bass
Directions
In a bowl combine sake, oil, soy sauce, ginger, sugar, and black pepper. Place bass in a shallow baking dish and pour marinade over. Marinate for at least 3 hours or overnight. Preheat grill or broiler. Grill or broil over high heat about 10 to 12 minutes, depending on the thickness of the fish. It should be flaky with an oily texture when done.
Quickly Sauteed Bass Fillets
Servings: 4
Cooking Method: Sauted
Meal Type: Entree
Main Fish: Bass
Ingredients
* 1 Lemon; cut into 6 wedges
* 1 lb Bass fillets; cut into 4 serving-size pieces
* 2 tb Flour
* 1/4 ts Paprika
* 1 tb Olive or salad oil
* Salt; to taste
* Freshly-ground black pepper to taste
* 1/3 c Light margarine; softened
* 1 tb Finely-chopped green onion
* 1/2 ts Dried dill weed
* Grated peel of 1/2 lemon
* 1/8 ts White pepper
Directions
Squeeze juice of 2 lemon wedges over both sides of bass fillets. Let stand 5 minutes. Lightly pat dry with paper toweling. On plate combine flour and paprika. Dip fillets in flour to coat lightly.
In large non-stick skillet sprayed with no stick cooking spray, heat oil. Saute fish over medium-high heat for 3 to 4 minutes on each side, or until fish is opaque and just flakes easily with a fork. Salt and pepper to taste.
In small bowl, combine all Light And Lemony Dill “Butter” ingredients (margarine, onion, etc). Makes about 1/3 cup. Serve 1 to 2 teaspoons over each serving of bass fillets or garnish each serving with remaining lemon wedges, if desired.
Other Notes
Bass are very good to eat. Largemouth, smallmouth, Kentucky and spotted bass all taste the same — delicious. Part of the fun of bass fishing comes with the wonderful meals that follow, made possible by your angling skill.
Braised Sea Bass
Servings: 4
Prep Time:: 30 to 45 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Bass
Ingredients
* Four 6-ounce sea bass fillets
* 2 bulbs fennel
* 1/2 cup pitted Kalamata olives
* 2 Tablespoons orange zest
* 1/2 cup chopped yellow onion
* 2 cups arborio rice
* 4 TB butter
* 1 pinch saffron
* 1 cup white wine
* 1 whole meon peel removed
* 1 cup chicken stock
Directions
Slice fennel into 1/4-inch pieces, place in pot with 3 cups water and lemon. Simmer for 10 to 15 minutes until tender. Discard lemon, drain, and set aside. Saute chopped onion in 2 Tablespoons butter for 3 minutes. Add 1 pinch saffron and risotto and stir. Add water in 1/2 cup increments and stir constantly as water evaporates. Continue to add water and stir until risotto is cooked but still al dente. Season sea bass with salt and pepper and place in pan with fennel, kalamata olives, orange zest, 2 Tablespoons butter, chicken stock or fish bouillon, and white wine in a braising pan. Cook at 400 degrees for 6 to 10 minutes until fish is tender but cooked through. Divide risotto on 4 plates and place the fish on top. Place fennel and olive mixture around the fish and serve with some braising liquid.
Other Notes
White wine, a light salad and fresh baked-rolls make great companions to this dish.
Stilth’s Salty Mustard Bass
Prep Time:: Less than 15 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Steamed
Meal Type: Entree
Main Fish: Bass
Ingredients
* 1 whole bass (dressed – allow 1/2 lb. per person)
* 1 tsp. salt
* 1 tsp. salt
* boiling water
* 1 cup sour cream
* 1 Tbsp. Dijon mustard
* 1/2 tsp. dried thyme
Directions
Sprinkle the bass cavity with salt. Wrap fish in cheese cloth and place in a deep baking dish. Boil 2 to 3 cups of water. Pour hot water into baking dish 3/4 inch deep. Cover dish with foil. Bake in oven at 400 degrees, approximately 10 minutes per inch of thickness or until the fish is close to the point of flakiness, but is still firm and moist. While fish is baking, in a medium bowl mix together sour cream, mustard and thyme. When cooked, remove fish from pan. Unwrap cheese cloth. Serve hot fish with cool mustard thyme sauce.
Glazed Chilean Sea Bass
Servings: 4
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Broiled
Meal Type: Entree
Main Fish: Bass
Ingredients
* 6 Tbsp. white miso
* 1/3 cup sugar
* 1/4 cup mirin (sweet Japanese rice wine)
* 1/4 cup sake
* 4 6oz. Chilean Sea Bass about 3/4 inch thick
Directions
Marinate the fish two hours before serving Mix miso, sugar, mirin, and sake in a shallow baking dish, add fish to coat. Cover dish and refrigerate 2-4 hours. Preheat boiler. Rmove fish from marinade and broin until opaque in center, about 3 minutes per side.
Chili Cumin Fried Fish
Servings: 4-6
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Bass
Ingredients
* 2 pounds white fish fillets (such as sea bass
* orange roughy or red snapper) each about 1 inch thic
* 3 large eggs
* beaten to blend
* 1 cup unsalted matzo meal
* 4 teaspoons chili powder
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon coarse salt
* 1/4 cup (or more) vegetable oil
* Lemon wedges Fresh cilantro sprigs
Directions
Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels. Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain. Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.
Other Notes
You can use any white fish fillets such as sea bass, orange roughy or red snapper
Black Bass & Cider
Servings: 4
Prep Time:: Less than 15 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Sauted
Meal Type: Entree
Main Fish: Bass
Ingredients
* 4 Largemouth Bass Fillets (remove skin)
* 1/4 cup all-purpose flour
* 4 Tbsps. canola oil
* 3/4 cup apple cider
* 2 Tbsps. unsalted butter
* 9 cups baby spinach washed
* 3 Tbsps. walnuts
* salt and pepper
* 4 Tbsps. unsalted butter
Directions
Season fillets with salt and pepper, cover in flour and shake of excess. In medium-hot saute pan, add canola oil and cook bass until golden brown. Flip and add apple cider. Bring liquid to a boil and then add 2 tablespoons butter. Keep cooking until the bass is done, about 2 to 3 minutes, depending on the thickness of fish. Remove fish to platter and keep warm. Reduce cooking liquid until thick, season with salt and pepper and keep warm.
Prepare spinach. Heat very large saute pan until hot. Add butter, but do not let it burn. Add walnuts and saute for about 1 minute and then add spinach. Season with salt and pepper. Cook spinach until it begins to wilt, about 2 to 3 minutes only; drain well.
Other Notes
Divide spinich amond 4 plates. Place a piece of bass on top of spinach and drizzle apple cider reduction over fish. Enjoy!
Striper Cocktail
Servings: 4
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Steamed
Meal Type: Appetizer
Main Fish: Bass
Ingredients
* 1 pound of Striped Bass
* dash Lemon juice
* Seafood Cocktail Sauce
* 1 medium Lemon
Directions
Steam or Poach Striper in fillets 1/2 inch thick with dash of Lemon juice in water. Chill in covered dish. Serve with cocktail sauce and lemon wedges on side
Tika’s Abanasinian Sea Bass
Servings: 4
Meal Type: Entree
Main Fish: Bass
Ingredients
* 4 Nice size filets of sea bass
* 1 tsp. nutmeg
* 2 fresh bay leaves
* 1 tsp. dried mustard
* salt and pepper
* 1 stick of butter
* 1 tbsp. cayenne pepper
* dash of garlic powder
Directions
Take bass, lightly sprinkle garlic powder on both sides. Melt butter in dish and mix in remaining ingredients. Baste fish in sauce. Place fish in a baking pan. Cook at 325 for 30 minutes basting every 10 minutes.
Other Notes
Serve with steamed broccoli and cauliflower.
Fish Curry
Prep Time:: Less than 15 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Sauted
Meal Type: Other
Main Fish: Bass
Ingredients
* 1 1/2 lbs. trout or bass fillets
* 4 oz. plain yogurt
* 4 tomatoes sliced
* 1 1/2 tsp. curry powder
* 1 tsp. salt
* 1 1/2 tsp tumeric
* 3 tbsp. chopped parsley
* 2 cloves garlic chopped
* 1 lb. onions chopped
* 8 tsp. butter
Directions
Saute onions, parsley and garlic in hot butter until lightly browned. Add salt, tumeric, curry powder, mix and cook for 5 minures. Add sliced tomatoes and cook 10 minutes. Stir in yogurt and cook 5 minutes mone over mediun heat. Cut fish into small pieces and add to sauce. Mix well to cover with sauce. Let simmer, covered, for 10 minutes
Grilled-Sea Bass Tacos with Fresh-Peach Salsa
Servings: 4
Prep Time:: 15 to 30 minutes
Cook Time: 30 to 45 minutes
Meal Type: Entree
Main Fish: Bass
Ingredients
* 3 cups coarsely chopped peeled peaches (about 6 small peaches)
* 1 cup diced red onion
* 1 cup diced red onion
* 1/4 cup fresh lemon juice
* 3 tablespoons minced fresh cilantro
* 2 tablespoons minced shallots
* 1 teaspoon chopped seeded Serrano chile
* 1 teaspoon honey
* 1/4 teaspoon salt
* 1 (1-pound) sea bass fillet (about 2 inches thick)
* Cooking spray
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 8 taco shells
* 2 cups shredded green cabbage or packaged coleslaw mix
Directions
Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.
Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.
Crispy Fried Bass
Servings: as many
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Appetizer
Main Fish: Bass
Ingredients
* season salt
* 1 chicken egg
* pepper
* corn meal
Directions
dip the fish in egg and fry
Other Notes
great taste
Crispy Fried Bass 2
Servings: as many
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Appetizer
Main Fish: Bass
Ingredients
* season salt
* 1 chicken egg
* pepper
* corn meal
Directions dip the fish in egg then put fish in season salt pepper and corn meal and fry Other Notes great taste
Bass ‘N’ Beer
Servings: 6
Meal Type: Entree
Main Fish: Bass
Ingredients
* 6 fillets bass; (1/2 to 3/4 thick)
* 1/4 ts pepper
* 1 paprika
* 1/4 c chopped onion
* 1/4 c butter
* 2 tb all-purpose flour
* 2 c beer
* 1 tb brown sugar
* 2 whole cloves
* 1 tb lemon juice
* 1 hot cooked wild rice or white rice
Directions
1. Sprinkle fish fillets with 1 teaspoon salt, the pepper, and some paprika.
2. In a skillet, cook onion in butter till tender. Stir in flour; cook and stir till brown. Gradually stir in the beer. Cook and stir till the mixture bubbles.
3. Stir in the sugar and cloves. Add fish fillets to sauce. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork.
4. Remove fish to a platter. Stir lemon juice into sauce in the skillet. Serve sauce over fish with rice, if desired.
Striper Nuggets
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Appetizer
Main Fish: Bass
Ingredients
* milk
* corn flour
* vegetable oil
Directions
Remove dark meat from fillet. Cut into 1 1/2″ squares or similar. Let sit in a bowl of milk while you dig out your frying pan, and a bowl to put your cornflour in. Put enough vegetable oil in the pan to cover the bottom to about 1/4″ or use a deep fryer. Remove a couple pieces of fish at a time from the milk and roll it around in the cornflour while you heat up your oil. Fry to a golden brown. Remove from pan and place on a cookie rack to drip dry.Salt to taste, kick back and enjoy.
Other Notes
You must use cornflour-not corn meal.Cookie rack is better than putting fish on paper towels to drain oil.
Poor Man’s Lobster
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Boiled
Meal Type: Appetizer
Main Fish: Bass
Ingredients
* Striped Bass filets
* Sea Salt
* Butter
Directions
Cut filets into bite size pieces. Put into boiling water and sea salt for 2-3 minutes. Remove and dip in butter.
Charred Bass
Servings: any
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Seared
Meal Type: Entree
Main Fish: Bass
Ingredients
* Bass fillets
* Pepper
* Onions
* Butter (for cooking in)
* Mongolian Fire Oil
* Flour
Directions
Melt butter in heated skillet. Lightly sprinkle bass fillets with flour, and heavy helping of black pepper and mongolian fire oil. Place bass fillets into pan and add more butter as needed to work into fish. Cook 2-3 minutes per side until lightly charred on each. Serve on bed of white rice and cornbread.