Salmonsmoker
02-08-2001, 05:42 PM
If you have any bass fillets in the freezer, here's a recipe that will turn them into a delightful meal with no "muddy" flavor.
For this recipe you will need:
2 lbs bass fillets, thawed
1 tsp salt
1/2 cup mayo or salad dressing
2 Tbsp lemon juice
1 egg, beaten
2 cups seasoned croutons
1 cup drained whole kernel corn
1 medium tomato, chopped (about 3/4 cup)
1/4 cup grated colby cheese (smoked is best)
1/4 cup finely-chopped onion
lemon slices for a garnish.
Procedures:
Heat oven to 350 degrees.
Sprinkle bass fillets with salt
Mix mayo, lemon juice and egg in a medium bowl.
Stir in croutons, corn, tomato, cheese and onion.
Spread 2 cups of the mixture in a greased baking dish (approximate size = 11 X 7 X 1 3/4)
Arrange bass fillets on top of the mixture.
Cover bass fillets with the remaining mixture.
Bake uncovered until the bass fillets flake easily with a fork (will probably take 45 to 50 minutes)
Garnish with lemon slices.
Serve and enjoy. Will serve 5 or 6 people.
When I tried this recipe, I was surprised that the usual "muddy" flavor of bass was gone - or perhaps maksed - by the other ingredients and makes an excellent dish to serve.
Let me know how it turns out for you.
ss
For this recipe you will need:
2 lbs bass fillets, thawed
1 tsp salt
1/2 cup mayo or salad dressing
2 Tbsp lemon juice
1 egg, beaten
2 cups seasoned croutons
1 cup drained whole kernel corn
1 medium tomato, chopped (about 3/4 cup)
1/4 cup grated colby cheese (smoked is best)
1/4 cup finely-chopped onion
lemon slices for a garnish.
Procedures:
Heat oven to 350 degrees.
Sprinkle bass fillets with salt
Mix mayo, lemon juice and egg in a medium bowl.
Stir in croutons, corn, tomato, cheese and onion.
Spread 2 cups of the mixture in a greased baking dish (approximate size = 11 X 7 X 1 3/4)
Arrange bass fillets on top of the mixture.
Cover bass fillets with the remaining mixture.
Bake uncovered until the bass fillets flake easily with a fork (will probably take 45 to 50 minutes)
Garnish with lemon slices.
Serve and enjoy. Will serve 5 or 6 people.
When I tried this recipe, I was surprised that the usual "muddy" flavor of bass was gone - or perhaps maksed - by the other ingredients and makes an excellent dish to serve.
Let me know how it turns out for you.
ss