Crisp Red Cooked Bass Fillets Recipes

CRISPY BAKED BASA

Crispy Baked Basa image

Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.

Provided by CATTAIL

Categories Seafood Fish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon hot pepper sauce
1 pound swai fish
1 ½ tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

Nutrition Facts : Calories 338 calories, Carbohydrate 10.5 g, Cholesterol 58.6 mg, Fat 24.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 379.9 mg, Sugar 0.5 g

CRISP RED-COOKED BASS FILLETS

Crisp Red-Cooked Bass Fillets image

Red-cooking is a Chinese method of braising in a soy sauce-based liquid. Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons soy sauce
1 tablespoon Scotch or medium-dry Sherry
1 teaspoon minced peeled fresh gingerroot
1/2 teaspoon sugar
1 tablespoon cornstarch
1/4 teaspoon aniseed, crushed with a rolling pin
1/8 teaspoon cinnamon
3/4 cup water
two 1/2-pound black bass, snapper, or other white fish fillets with skin
1 tablespoon vegetable oil
1 scallion, minced

Steps:

In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 teaspoon of the cornstarch, the aniseed, the cinnamon, and the water, bring the mixture to a boil, whisking, and simmer it, covered, for 5 minutes.
While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 teaspoons cornstarch, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it just begins to smoke, add the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 minutes. Turn the fillets, strain the soy sauce mixture through a fine sieve into the skillet, and simmer the mixture for 3 minutes, or until the fish just flakes. Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or until it is thickened slightly. Spoon the sauce around the fillets and sprinkle the fillets with the scallion.

CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE

Crispy Whole Striped Bass with Red Tomatillo Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
1/2 to 3/4 cup water
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground pepper

Steps:

Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.

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