Broiled Bass
 
Ingredients
•	2 lbs bass fillets 
•	1/2 stick butter 
•	1/4 teaspoon salt 
•	1/4 teaspoon pepper 
•	1/4 teaspoon crushed red pepper 
•	1/2 teaspoon dry mustard 
•	1/4 teaspoon Old Bay® seafood seasoning 
•	1/2 cup white wine (dry works best) 

Preparation
1.	Wash fish fillets and pat them dry with a paper towel. Place fish skin side down in a shallow baking dish. 
2.	Melt the butter in a small sauce pan and add the remaining ingredients. Simmer over low heat until seasonings are blended. 
3.	Pour approximately one-half of the mixture over the fish.
4.	Adjust the shelves in oven so top shelf is approximately 9 inches from heat source. 
5.	Place the baking dish in oven and set to broil temperature. 
6.	After six minutes, remove the disk from the oven and spoon remaining mixture over the fillets. 
7.	Broil for an additional five minutes. 
8.	Remove from oven and serve immediately. Just prior to serving, baste fish fillets one last time with remaining mixture.

Baked Bass With Almond Stuffing

Ingredients 
•	5 1/2 pounds of whole bass, cleaned and washed
•	1/4 cup chopped onion
•	2  tablespoons butter
•	3  cup Soft bread crumb
•	1/2 cup chopped celery
•	1/2 cup chopped green onion
•	1/2 cup chopped and toasted almonds
•	3 eggs, lightly beaten
•	2 tablespoons chopped fresh parsley
•	1 tablespoon dried tarragon
•	8 tablespoons butter
•	Salt & Pepper (to taste)

Preparation
1.	Preheat oven to 400 F.
2.	Saute onion in 2 tablespoons of butter until soft.
3.	Add bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well.  
4.	Stuff cavity of fish with mixture and close.
5.	Melt 8 tablespoons butter, line a large shallow baking dish with foil, and pour 1/4 of the melted butter over the bottom.  
6.	Place fish on the foil and sprinkle with salt and pepper.  
7.	Bake for 1 hour and 15 minutes, basting frequently with remaining melted butter, or until fish flakes easily with a fork. 

Causa a la Limena

Ingredients 
•	2 pounds bass fillets, cut into 2" pieces
•	1/4 cup finely chopped onion
•	4-5 fresh hot red peppers, 4" long
•	1/2 cup lemon juice  
•	3 medium onions, cut into 1/8" slices
•	1/8 teaspoon cayenne pepper  
•	1/2 cup white vinegar
•	Salt & Pepper (to taste)
•	Lettuce leaves
•	3 pound.boiling potatoes, peeled & halved  
•	1/2 pound fresh feta cheese 
•	1-1/2 cups olive oil + 4 tablespoons
•	1 pound sweet potatoes, peeled and cut into 6 slices
•	Black olives 
•	2 ears of corn
•	Flour
•	3 hard-boiled eggs
•	1 pound cassava (yucca) root, peeled and cut into 6 slices

Preparation 
1.	In a small bowl, combine the finely chopped onion, lemon juice, cayenne pepper and salt and pepper to taste. 
2.	Add a seeded and finely chopped fresh hot red or green pepper to the chopped onion mix. Set this aside. 
3.	Cook the potatoes in salted water until they are tender, but not mushy. 
4.	Drain well and mash. 
5.	Add 1 cup of the olive oil to the onion and lemon juice.
6.	Pour this dressing over the potatoes, mixing thoroughly. 
7.	Make a mound of the potatoes in the center of a large round platter and keep warm, not hot.
8.	Boil the sweet potatoes and cassava in salted water for 20 minutes, or until tender. 
9.	Drain and keep warm. 
10.	Drop the corn into a large saucepan of boiling salted water and boil for 5 minutes. 
11.	Cut each ear into 4 or 5 slices and put with the other vegetables.
12.	Season the flour with salt and pepper. 
13.	Dredge the fish pieces in the seasoned flour, shaking to remove the excess. 
14.	In a skillet heat the 4 tablespoons of olive oil and fry the pieces of fish until they are golden brown on both sides, about 3-minutes. 
15.	Drain on paper towels and keep warm.
16.	Cut the peppers into 1/8-inch strips and put, with the sliced onions, into a saucepan of boiling water. 
17.	Blanch for a few minutes then drain well. 
18.	Add the remaining 1/2 cup of olive oil, the vinegar, and salt and pepper to taste. 
19.	Bring to a boil over a low heat and cook, covered for 2 or 3 minutes.
20.	Hardboil 3 eggs and cut them in halves lengthwise. 
21. 	Pour the onion and pepper mixture over the potatoes.
22.	To serve, cut the mound into 3" squares and place on lettuce leaves on individual plates. 
23.	Place a fish fillet, slice of corn, slice of sweet potato, and a piece of cassava around the potatoes. Place an egg slice, a black olive, and a slice of cheese on top of the potatoes.

Baked Fun Stuffed Bass

Ingredients
•	2 large fillets of bass 
•	2 tubes of "Ritz" brand crackers 
•	1 cup of unseasoned dried bread crumbs 
•	1/4 cup of melted butter 
•	1/4 to 1/2 cup of Rhine wine (Liebfraumilch or other) to wet stuffing 

Preperation 
1.  Combine the crackers, bread crumbs, salt and pepper in a large plastic bag. 
2.  Beat the crackers (this is the fun part) until they become consistent crumbs. Slowly add melted butter to the mixture, and then the wine. 
3.  Do Not get too moist. The mixture should be damp, but should fall apart after squeezing it. 
4.  Heat oven to 350 F degrees. Arrange one fillet in bottom of glass baking dish. Cover with stuffing mixture and add second fillet on top. 
5.  Bake until fish is flaky, sometime between 45 minutes and an hour. 

Spicy Bass Cubes 

Ingredients
•	1 pound bass fillets 
•	3 tbsp soy sauce 
•	1/4 cup white cooking sherry (or any other dry white wine) 
•	salt, pepper, ground ginger

Preperation
1.  Cut fillets into 1 inch cubes and marinate for at least 3 hrs in soy sauce, wine and spices (in refrigerator). 
2.  Drain and leave on paper towel, to dry slightly. 
3.  Place marinade to side. 
4.  Deep fry in good grade oil, until golden brown. Drain on paper towel. 
5.  Reduce marinade over low heat until only half is left. 
6.  Dissolve 1 tsp corn flour in 4 tbs double cream. Add to reduced marinade and stir until mixture thickens. 
7.  Pour over fish cubes and serve with rice
Fried Bass In Spicy Sauce 

Ingredients
•	8 dried mushrooms (chinesse type, if possible) 
•	1 cup flour 
•	1 tablespoon olive oil 
•	1 cup water (from soaked mushrooms) 
•	1 teaspoon salt 
•	6 slices fish 
•	fat for deep frying 
•	6 tablespoons vinegar 
•	3 scallions chopped coarsely 
•	4 tablespoons sugar 
•	2 tablespoons soy sauce 
•	4 tablespoons minced preserved ginger 
•	2 tablespoons powdered ginger 
•	1 tablespoon constarch or corn flour 
•	3 tablespoons chopped parsley 

Preperation
1.  Soak the mushrooms in water to cover for 30 minutes. 
2.  Mix the flour, olive oil. 
3.  1/2 cup of the mushroom water and the salt to a smooth paste. 
4.  Dip the fish in the mixture on both sides. Heat the fat to 360 degress and fry the fish in it until brown. 
5.  Drain the mushrooms and chop fine, combine the mushrooms, vinegar, scallions, sugar, soy sauce, preserved and powdered ginger in a saucepan. 
6.  Bring with the mixture to a boil and cook over low heat for 5 minutes. 
7.  Mix the cornstarch with the remaining half cup of water until smooth, and add, stirring constantly until the boiling point is reached. 
8.  Cook over low heat for 5 minutes, stirring occasionally. 
8.  Arrange the fish on a platter and sprinkle with the parsley. 
9.  Pour the sauce over it and serve. 

All American Bass 

Ingredients
•	Four bass fillets
•	Sunflower oil 
•	Italian seasoned bread crumbs 
•	1 teaspoon Oregano 
•	Juice of three fresh lemon slices squeezed 
•	1 teaspoon butter 
•	2 tablespoon sour cream 
•	1 clove of garlic, diced 
•	1 egg 
•	1/3 cup milk 

Preperation 
1.  Prepare two medium sized filets, thoroughly deboned. 
2.  In a small dish, mix egg and milk. 
3.  Coat filets with egg/milk mixture. 
4.  Cover each filet with Italian Seasoned Bread Crumbs. 
5.  Fry filets six minutes per side under low-medium heat in skillet using sunflower or light vegetable oil (You can also bake them at 350 until golden brown and flakey white inside). 
6.  In a small cup add butter, sour cream, garlic, Oregano and lemon; mix thoroughly. 
7.  Bring sauce to a light boil in small pan or microwave. 
8.  Stir sauce to consistency for 30 seconds. 
9.  Pour sauce over filets. 

Aromatic Striped Bass

Ingredients
•	1 1/2 pound whole striped bass, cleaned
•	1/2 leek, cut in long strips
•	1/2 cup sliced anise bulb
•	2 carrots, sliced
•	4 white potatoes, cut in 3/4 inch pieces
•	2 large fresh shitake mushrooms 
•	2 few sprigs of parsley
•	1/3 cup white wine
•	2 tablespoons mirin (available at any Japanese store)
•	1 tablespoon soy sauce
•	1/4 teaspoon roasted sesame oil
•	1/3 cup water
•	salt

Preperation 
1.  Soak a clay pot in water for 15 minutes
2.  Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley
3.  Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on top.
4.  Mix together the white wine, mirin, soy sauce, sesame oil & water, and pour over the potatoes.
5.  Cover the clay pot, and place it in a cold oven.
6.  Bake at 450 F.  After 30 minutes, check if the fish is ready.

Stuffed Sea Bass
  
Ingredients
•		1 whole bass, approximately 2 pounds 
•		1 cup seasoned croutons
•		1 cup sliced fresh mushrooms
•		1/2 cup dry white wine
•		1 tablespoon chopped fresh parsley
•		1 tablespoon chopped fresh basil
•		1/2 teaspoon salt
•		1/2 teaspoon pepper
•		1 clove garlic, finely chopped
•		1 egg
•		1/2 cup olive oil
 
Preparation
1. Mix together all ingredients except sea bass and oil. 
2. Cut 3 diagonal slits on each side of fish. 
3. Place 1 tablespoon stuffing mixture in each slit.
4. Fill cavity of fish with remaining stuffing mixture. 
5. Place fish in ungreased 12x7 1/2x2-inch baking dish. Drizzle with oil. 
6. Bake, uncovered,at 350 F for 30 to 40 minutes or until fish flakes easily with fork.

BASS IN BEER SAUCE

Ingredients
•		3 pound bass fillets (approximately 6 pieces)
•		4 tablespoon vegetable oil
•		1 large diced onion
•		2 tablespoon flour
•		1 1/2 cup  beer
•		2 tablespoon brown sugar
•		1/4 teaspoon pepper
•		2 teaspoon worcestershire sauce

Preparation
1. In a large skillet, saute diced onion in hot oil until it becomes translucent.
2. Add flour to onions and, stirring constantly, cook for 2 minutes. 
3. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly.
4. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.
 
Steamed Bass with Ginger
 
Ingredients
•		2 pound bass fillets
•		2/3 cup lemon juice
•		1/2 cup ginger root; finely minced
•		3 tablespoon vegetable oil
•		2 tablespoon sesame oil
•		3 tablespoon garlic; finely minced
•		3 tablespoon soy sauce
•		Banana leaves;or aluminium foil
  
Preparation
1. Combine lemon juice and minced ginger root. Set aside. 
2, Combine vegetable and sesame oil in frying pan and heat. 
3. Add garlic and saute until light brown.
4. Remove garlic from oil and mix into lemon juice and ginger root mixture.
5. Fry sesame seeds in same pan until golden brown. Add to ginger mixture.
6. Blend in soy sauce.
7. Sprinkle mixture over fish fillets. 
8. Steam in individual banana leaves or aluminium foil pockets for 20 minutes.
 
Fish Kabobs
 
Ingredients
•		1 1/2 pound Bass / lean fish, cubed
•		16 mushroom caps
•		2 green peppers, cut in chunks
•		16 chunks pineapple
•		3 onions, cut in chunks
•		3 firm tomatoes, cut in wedges
•		1/4 cup vinegar
•		1 teaspoon salt
•		1/4 teaspoon pepper
•		1/2 cup oil
•		1 pinch cayenne
•		1/4 teaspoon powdered mustard
  
Preparation
1. Combine last 6 ingredients, starting with the vinegar, in a large mixing cup to make the marinade. Stir it well.
2. Marinate fish for at least 1 hour.  
3. Thread onto skewers alternating fish with fruit and vegetables. 
4. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.

Bass Dill Dip

Ingredients
•		1 1/3 cup finely flaked cooked bass
•		1 1/3 cup cottage cheese
•		3 tablespoons ranch salad dressing
•		3 tablespoons lemon juice
•		1/4 tablespoon dried dill weed
•		3 tablespoods finely chopped almonds

Preparation
1. In blender, blend cottage cheese, salad dressing, lemon juice and dill weed until smooth.
2. Stir in remaining ingredients
3. Cover and refrigerate at least 2 hours before serving.

Crispy Pan Fried Striped Bass with Spicy Garlic 

Ingredients
•		One 1 to 1 1/2 pound bass fillet, skinned
•		1/2 cup olive oil plus one tablespoon
•		Flour for dredging
•		1 large egg
•		2 tablespoons minced garlic
•		1 teaspoon ginger
•		1 tablespoon dry sherry
•		1/2 cup any fish or chicken stock
•		1 tablespoon soy sauce
•		1 tablespoon green chiles

Preparation
1. Heat a 10 or 12 inch nonstick skillet over medium high heat for 3 to 5 minutes. 
2. Add enough oil to cover the bottom to a depth of 1/8 inch or more. 
3. Dredge the fillet in the flour, dip it into the egg, then back into the flour. 
4. Place it in the oil and raise the heat to high. Cook about 4 minutes, regulating the heat so that the fish browns but does not burn. Turn it carefully and brown on the other side again, for about 4 minutes. Pierce the fish with a thin-bladed knife, when the knife passes through the fillet easily, the fish is done. Remove the pan from the heat and transfer the fish to paper towels to drain.
5. Working quickly, wipe the pan clean, return it to the stove over high heat, and add the tablespoon of oil. 
6. Place the garlic and ginger in the oil, stir and let cook 15 seconds. Add the sherry; it will bubble away almost immediately. 
7. Add the stock and let it bubble for 30 seconds or so, add the soy sauce and cook for another few seconds. 
8. Add the chiles, turn off the heat, and pour the sauce over the fish. Serve immediately with rice. 

Grandpa's Secret Bass Recipe

Ingredients
•		1 1/4 lbs. of bass fillets, cut into 4 pieces
•		1/4 cup finely chopped, seeded lime sections
•		1 tablespoon peanut oil 
•		1 teaspoon grated lime peel
•		1/4 teaspoon paprika 
•		1 clove of garlic, minced
•		1 cup of peppered onions

Preparation
1. Combine in small bowl, lime sections, lime peel, peanut oil, paprika and garlic. Stir to blend.
2. Place fillets skin down, on a broiling pan previously coated with non-stick vegetable spray. 
3. Spoon lime mixture over fillets and broil 4 inches away from heat fro 6-8 minutes or unfil fish flakes. 
4. Serve hot with Peppered Onions.