From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 3/3/2008 11:59 AM

Baked Bass with Romano Cheese Recipe from Paula Deen. 1 cup bread crumbs 1 TB garlic powder 1/2 cup grated Romano cheese 1/2 cup chopped fresh parsley leaves 4 (8 oz. ea.) bass or trout fillets 1/3 cup fresh lemon juice 1/4 cup olive oil Preheat the oven to 425º F. Combine the bread crumbs, garlic powder, cheese, and parsley in a medium non reactive bowl. Rub each fillet with lemon juice, and then dredge each fillet in the crumb mixture to evenly coat. Place fillets on a baking pan lined with waxed or parchment paper. Drizzle olive oil over the fillets. Bake in the oven for 10 to 15 minutes or until fish fillets are cooked through.

Crispy Fillet of Striped Bass with Piperade

Piperade:
2 white onions
1/4 cup olive oil
2 green bell peppers, seeded, deribbed and thinly sliced crosswise
5 cloves garlic, crushed
2 tomatoes, coarsely chopped
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
pinch of sugar

Bass Fillets:
1 tablespoon olive oil
4 striped bass fillets with skin intact, about 1/4 lb each

To make the piperade, using a mandolin or a sharp knife, slice the onions crosswise as thinly as possible. Separate the slices into rings; you should have about 3 cups rings. In a saute pan over high heat, warm the 1/4 cup olive oil. Add the onions, bell peppers and garlic and saute until the vegetables are soft and golden brown, about 10 minutes. Add the tomatoes, 1 teaspoon salt, 1/2 teaspoon white pepper, the cayenne pepper and sugar; stir until blended, then cover. Reduce the heat to medium and continue to cook, stirring occasionally, until soupy, about 15 minutes. Meanwhile, cook the fillets. In a nonstick saute pan over high heat, warm the 1 tablespoon olive oil. Sprinkle both sides of the bass fillets with salt and white pepper to taste. Place the fillets in the hot pan, skin side down, and cook until the skins are crisp and golden brown, 2 to 3 minutes. Turn the fillets over and continue cooking until opaque throughout when pierced with a knife, 1 to 2 minutes longer. Just before the fillets are ready, taste the piperade and adjust the seasoning if necessary. Spoon the sauce onto the center of a warmed platter or individual plates. Promptly remove the fillets from the saute pan and lay them on top of the sauce. Serve immediately.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/19/2008 10:58 PM

Mustard Batter Bass 1/3 cup Dijon mustard or prepared mustard 1/4 cup water plus 1 tablespoon 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper 1 1/2 cups seasoned coating mix 2 1/4 pounds bass fillets, cut in 1 1/2 inch pieces canola oil In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne. Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat. In 10 inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown. Turn once. Drain on plate lined with a paper towel.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 10/11/2008 3:34 PM

Mustard Batter Bass 1/3 cup Dijon mustard or prepared mustard 1/4 cup water plus 1 tablespoon 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper 1 1/2 cups seasoned coating mix 2 1/4 pounds bass fillets, cut in 1 1/2 inch pieces canola oil In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne. Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat. In 10 inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown. Turn once.