Recipezaar: Bass,North American recipes

Baked Red Snapper or Bass

Mon, 07 Jan 2002 17:53:01 -0500

A Louisiana favorite. From the files of Mrs. O. R. Menton -- posted by Miss Annie

Sea Bass Steaks With Orange Salsa (Or Tuna)

Mon, 22 Apr 2002 16:57:17 -0400

This is great under the broiler, wonderful taste! from the local newspaper -- posted by Derf

Steamed Fish

Mon, 30 Sep 2002 21:51:22 -0400

A delightful, tasty way to prepare fish with such wonderful flavor. -- posted by Tweeky

Jamaican Orange Sea Bass

Sun, 17 Nov 2002 20:15:33 -0500

You can also use snapper, rockfish, halibut or haddock. -- posted by Dancer^

New Year Sea Bass Salad

Sun, 16 Feb 2003 20:01:06 -0500

Don't misss out on this one! Being in a dilema one day with some sea bass that I needed to cook, but would not be eating the same day, I steamed it with some thyme, refrigerated it and then used it the next day in this recipe in place of the raw fish and just feel in love with the cold salad! In as much as we love sushi and sashimi, I will try it with the raw fish as well. I will also try it with cooked shrimp, scallops, lobster, etc. It has so many possibilites and is so low-cal, with an Oriental flair in the dressing. This recipe came from www.fishingworks.com. -- posted by Tweeky

Bass with Glaze

Fri, 25 Apr 2003 20:01:37 -0400

Here's and old recipe I've used often and is pretty tasty. Fresh Bass fillets are baked seasoned with lemon and thyme. When using a hot oven and short cook time, you avoid over cooking the fish. -- posted by Chuck in Killbuck

Bass Ale Shrimp

Thu, 18 Mar 2004 20:00:20 -0500

This is a great meal for two, or it can be an appetizer for about 8 people. It's really great for parties because it's made ahead of time and then needs to chill. I found this in a Junior League cookbook. Prep time includes the 2 hour chill time. -- posted by Hey Jude

Chilean Sea Bass With Mustard

Mon, 05 Jul 2004 20:00:01 -0400

I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy! -- posted by Grace Lynn

Lemon Herb Fish Stuff - Ideal for Bass.

Thu, 09 Sep 2004 20:00:26 -0400

I don't even like fish that much. But this is superb. This recipe is ideal for a pond bass - one that would normally taste like the murky water it swims in. It goes from bottom feeder to beautiful. I've tried this with other fish too and it's so tasty. Even got the complements of a three star chef on this one. -- posted by Shrimptastic!

Low-carb White Sea Bass With Dill Relish

Mon, 18 Apr 2005 12:11:29 -0400

This is so healthy its scary. Points 2. -- posted by Dancer^

Not My Mom's Fried Fish

Wed, 25 May 2005 15:29:08 -0400

This is someone's Mom's fried fish recipe but it's not MY Mom. I found it in Taste of Home, June/July 2005 issue and made it tonight for dinner. It's very, very good and SO easy. The recipe called for the fish to be deep fried but I fried it in about 3/4 inch of oil in a large, heavy skillet. Also, the original recipe called for whitefish fillets, cut in half lengthwise....I used some thin Chilean sea bass fillets and it was excellent. I think any firm, white fish fillets will work. This recipe was printed in Taste of Home magazine and attributed to Julie in Wisconsin. Julie, if you ever become a member of Zaar, contact me and I'll ask Kathy to transfer this recipe over to you and thanks for the great dinner! -- posted by Hey Jude

Orata Sciortino--Chilean Sea Bass W/ Shiitake Mushrooms

Wed, 08 Mar 2006 16:15:47 -0500

This is Melt-In-Your-Mouth Fabulous!! Boneless Chilean sea bass sautéed in Cognac with shiitake mushrooms and currants.From Cafe Lucci :O) I will put in an estimate for the time. -- posted by Swede16tc

BBQ Fish & Stuffing

Thu, 31 Aug 2006 15:29:45 -0400

This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc -- posted by Chef Paul P

Crabmeat Crusted Chilean Sea Bass

Fri, 13 Oct 2006 14:55:47 -0400

My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results. -- posted by Kerriedoll

Steamed Sea Bass With Ginger and Shiitakes

Fri, 05 Jan 2007 22:08:00 -0500

I just came across this once again and remembered that I wanted to try it. I'm posting it so that I'll remember to do so. I do question the smoking hot oil part a bit though. -- posted by Annacia

Emeril's Seafood Fritto Misto

Sun, 25 Feb 2007 10:20:55 -0500

While this is not a classic Roman recipe it is a modern example of the Fritto Misto the Roman's loved. Considering the Roman's great love of seafood and fish. It seemed a natural. The author is Emeril. Now if you know anything at all about me, you know I hate fish. This recipe is being posted as an example. -- posted by DR. House

Pat's Southern-Fried Panfish

Wed, 14 Mar 2007 22:26:39 -0400

"Panfish" are non-saltwater fish like bass, bluegill, and/or crappies. If you like VERY MILD FISH which is crunchy on the outside and flakey-white and moist on the inside, then this recipe is for you. It's not at all greasy, as long as you don't go short on the Crisco and as long as you get your Crisco hot enough. And the idea of dusting the fillets with flour prior to the "drench" and "dredge" prevents the coating from falling off while frying. I primarily use this particular recipe for largemouth bass, smallmouth bass, and, Kentucky spotted bass; however, it's also perfect for nice-sized white bass or, even for bluegill (bream) or crappie fillets if you shorten the cooking time to account for the smaller fillets. The time listed does not account for marinating time. -- posted by Bone Man

Stuffed Bass With Creole Sauce

Thu, 03 May 2007 20:25:03 -0400

This recipe I got while on a fishing trip over in East Texas. One of our party was Cajun and he decided to fix our dinner for us (actually, he lost a bet!). This is what he came up with. Nothing like fresh caught bass and this sauce made it exceptionally delicious! -- posted by Witch Doctor

Beer Battered Bass

Mon, 21 May 2007 22:40:17 -0400

A study conducted at Auckland University in New Zealand leads researchers to believe that beer-battered fish may be healthier than fish fried in other batters. The alcohol in the beer causes the cooked batter to form a hard shell, keeping it from absorbing much of the frying oil. The researchers suggest using one cup of beer for each cup of flour! -- posted by Witch Doctor

Black Bass With Mushrooms

Mon, 11 Jun 2007 13:17:21 -0400

Simple, quick and delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Broiled Caribbean Sea Bass

Mon, 11 Jun 2007 17:04:29 -0400

Sea Bass is one of my favorite fish so I like to make this quite often. The hot pepper sauces gives it a little kick This cooks quickly and only really needs 30 minutes to marinade. The cooking time includes the 30 minutes marinating time. -- posted by Marlitt

Sea Bass Chowder

Thu, 28 Jun 2007 11:20:35 -0400

You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves. -- posted by echo echo

Crispy Sea Bass With Berry Salsa and Potato Puree

Fri, 06 Jul 2007 21:01:49 -0400

A recipe that was served at the Biltmore Hotel in Coral Gables, Florida. Adapted from Recipes from Historic America by Linda and Steve Bauer. Great book! Here's a little history: As a young man in 1925, George E. Merrick saw the vision of a magnificent hotel on Florida's east coast. He joined forces with Biltmore hotel magnate John McEntee Bowman at the height of the Florida land boom to build a grand hotel. After 10 months and $10 million, the Biltmore debuted in January 1926 with an inaugural celebration that attracted people from Northern cities on trains marked "Miami Biltmore Specials". Champagne flowed while guests fox-trotted to the sounds of jazz. The "American Rivera" resort attracted many of the world's rich and famous (and infamous). Bing Crosby, Ginger Rogers, Judy Garland, Al Capone, the Duke and Duchess of Windsor, and assorted Roosevelts and Vanderbilts all stayed there frequently. Fashion shows, gala balls and weddings became routine events. World-class golf tournaments soon followed. Born in the Jazz Age, the hotel often hosted Big Bands to entertain its wealthy, well-traveled visitors. The Biltmore survived the Depression by offering aquatic galas at its grand pool - these events kept the hotel in the spotlight and drew crowds. Thousands would visit on a Sunday afternoon to enjoy synchronized swimmers, bathing beauties and alligator wrestling. High-diving star Jackie Ott performed from an 85-foot platform. Before making a name for himself in Hollywood, Johnny Weissmuller broke a world record at the Biltmore pool, where he also served as a swimming instructor. As with several large hotels in America during World War II, the War Department converted the Biltmore to a hospital. It served the wounded as the Army Air Forces Regional Hospital. They sealed many of the windows with concrete and covered the marble floors with linoleum. This early encounter with medicine evolved after the war as the Biltmore became the site of the University of Miami's School of Medicine. Later, the Biltmore functioned as a VA hospital until 1968. The City of Coral Gables was granted ownership control of the hotel in 1973, through the Historic Monuments Act and Legacy of Parks program. While local government pondered its future, the Biltmore remained unoccupied for nearly 10 years until the decision was made to restore it. Four years and $55 million later, the Biltmore reopened. -- posted by Sharon123

Potato-Wrapped Striped Sea Bass

Wed, 13 Feb 2008 02:00:51 -0500

Potato- wrapped sea bass. -- posted by ChefMeli2544

Baked Black Bass With Egg Sauce

Tue, 04 Mar 2008 23:58:07 -0500

A succulent, savory fish for all you anglers. From the Southern chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Allow 1/3 pound of fish per serving. -- posted by Molly53

Spicy Grilled Fish

Tue, 07 Oct 2008 22:15:16 -0400

This is a really tasty, economical and different way to enjoy fish! Lots of flavor from the marinade and easy clean up! Winners in my book. I am sure this would work very well on any firm, mild fish. When I made this I was a little crunched in the time department so I only got to marinade it for 1 hour and it was delicious. Plan ahead! This is best marinated for at least an hour but no more than 2 hours. In a pinch, just let it marinate while the grill is heating. -- posted by mama's kitchen

Fulton Fish Market Cioppino With Sourdough Croutons

Mon, 20 Oct 2008 21:14:20 -0400

Bobby Flay. -- posted by poo235