Basswithglaze Recipes

BASS WITH GLAZE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle filliets with salt, lemon juice and thyme.
• Place in a lightly greased baking dish.
• Cover tightly.
• Bake at 400 degrees for approx.
• 8 to 10 minutes.
• Uncover and glaze with a mixture of sour cream, mustard, green onion and pimiento.
• Return to oven for 2 to 3 more minutes.
• Serve on platter.

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Steps:

• For sauce:
• Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
• For fish:
• Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
• Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
• Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

SEA BASS WITH HOT SAUCE GLAZE

Steps:

• Preheat oven to 400 degrees F.
• In a small roasting pan, combine all of the vegetables with the olive oil, salt and pepper, and roast in the oven for 45 minutes.
• Mix the hot sauce, miso, sake, and sugar until well combined. Set aside 1/4 of the marinade for a sauce. Marinate the sea bass in the remaining marinade for 20 minutes.
• Remove the sea bass from the marinade and sear on each side for approximately 7 minutes per side. Discard the used marinade.
• To serve, plate the sea bass and pour some of the reserved marinade on top. Add the roasted vegetables on the side and serve.

GARY'S FRIED FRESH BASS

Steps:

• Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too -- ) in a large zip-lock bag.
• Cover with milk and seal bag. Refrigerate overnight.
• Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
• Coat each fillet with Wondra Flour.
• Meanwhile, preheat Crisco in iron skillet on medium-high heat.
• Fry fillets in 1/2" of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.
• Drain on paper towels when done.