August 7, 2009

2 great Bass recipes

Friday's Fish


What to do with all the bass from the Lower Alabama Delta?

Here are two simple-to-make but downright tasty-to-eat recipes.

Spotted Bass Roasted With Tomatoes And Basil
serves about 6

2 lbs bass fillets, rinsed in cold water and patted dry
6 medium tomatoes, sliced
2 lemons, cut into wedges
3/4 cup green onions, finely sliced
1/2 cup fresh parsley, finely chopped
1/4 cup olive oil
1 1/2 tsp. fresh basil, finely chopped
Freshly-ground black pepper - to taste
Salt - to taste
Fresh chives, for a garnish

Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass baking dish; sprinkle about half the green onions over the tomatoes and
coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add bass fillets and top with remaining ingredients (except parsley sprigs) and roast at 450 F (15 minutes), or until fish is cooked and flakes easily when tested with a fork. Spoon Tomato-Basil Sauce from baking dish over fillets and garnish with the chives. Serve hot over a bed of couscous for a wonderful meal.

Broiled Largemouth Bass Brushed With Chili Butter
4 servings
4 bass fillets, about 2 pounds total, rinsed under running water and patted dry
1 clove fresh garlic, finely chopped
1/4 cup salted butter, cut into slices
1/2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp cayenne pepper

To make Chili Butter: soften butter in a bowl with the back of a wooden spoon. Mix in the chili powder, cumin, cayenne and garlic, then work mixture together really well. Place bass fillets in a pan and brush with the chili butter. Broil the fish 4 to 6" from the heat source (high) for  5 to 7 minutes or until the fish flakes when tested with a fork. Transfer fish to a serving plate using a spatula. Serve hot with your favorite salad or side.

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