Best 3 Bass For Dinner Recipes
Embark on a culinary journey with our versatile bass fish, the star of a diverse array of delectable recipes. From the classic elegance of Pan-Seared Bass with Lemon Butter Sauce to the vibrant flavors of Thai-Style Steamed Bass, each dish captures the essence of this mild-flavored fish, allowing its natural sweetness to shine. Whether you prefer the crispy skin and tender flesh of Baked Bass with Herbs or the aromatic allure of Grilled Bass with Salsa Verde, our collection offers a symphony of flavors to tantalize your taste buds. For those seeking a lighter option, try our refreshing Poached Bass with Vegetables, a dish that showcases the delicate flavor of the fish while providing a nutritious and wholesome meal. And if you're craving a taste of the sea, our Bouillabaisse is a must-try, a traditional French seafood stew that combines bass with an array of shellfish in a rich, flavorful broth. Dive into our culinary exploration and discover the endless possibilities of bass, a fish that promises a delightful dining experience every time.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY
Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
- In a small bowl, combine the spices to make the spice mixture. Set aside for now.
- In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
- Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
- Pat fish dry and season with the remaining spice mixture on both sides as well.
- In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
- Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!
Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving
FRESH FRIED LARGEMOUTH BASS
Steps:
- Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized plastic bag. Zip and shake until evenly combined.
- Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
- Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 20.4 g, Cholesterol 77 mg, Fat 26.7 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 3.9 g, Sodium 3799 mg, Sugar 0.4 g
FRIED BASS
I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.
Provided by Mr. Greekagojun
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
- Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
- Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 466 calories, Carbohydrate 25.7 g, Cholesterol 301.4 mg, Fat 22.3 g, Fiber 2.7 g, Protein 41.7 g, SaturatedFat 4.5 g, Sodium 629.6 mg, Sugar 0.8 g
Tips:
- Choose the Right Bass: Opt for fresh, wild-caught bass whenever possible. Look for fish with bright, clear eyes, red gills, and a firm, springy body.
- Proper Cleaning: Thoroughly clean the bass before cooking. Remove the scales, gut the fish, and rinse it well inside and out.
- Seasoning: Don't be afraid to season the bass generously. Common seasonings include salt, pepper, garlic powder, onion powder, paprika, and lemon zest.
- Cooking Methods: Bass can be cooked using various methods, including baking, grilling, pan-frying, and steaming. Choose the method that best suits your preferences and the recipe you're using.
- Cooking Time: The cooking time for bass will vary depending on the size of the fish and the cooking method used. As a general guideline, bake or grill fillets for 10-12 minutes per inch of thickness, or until the fish flakes easily with a fork.
- Sauces and Garnishes: Enhance the flavor of your bass with a variety of sauces and garnishes. Popular options include lemon butter sauce, tartar sauce, salsa, and fresh herbs like parsley or dill.
Conclusion:
With its delicate flavor and versatility, bass is an excellent choice for a delicious and healthy meal. Whether you prefer a simple preparation or something more elaborate, there are countless ways to enjoy this popular fish. Experiment with different recipes and cooking techniques to find your favorite bass dish. And remember, the key to a great bass dinner is starting with fresh, high-quality fish and using the proper cooking techniques. So, next time you're looking for a tasty and healthy seafood option, consider cooking bass - you won't be disappointed!
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