Lemon Herb Fish Stuff Ideal For Bass Food

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PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

SEARED SEA BASS WITH FRESH HERBS AND LEMON



Seared Sea Bass with Fresh Herbs and Lemon image

An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.

Categories     Fish     Herb     Sauté     Quick & Easy     Lemon     Bass     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/3 cup mixed fresh herbs such as parsley, dill, and chives
2 sea bass fillets with skin (each about 7 ounces)
1 teaspoon olive oil
1 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1 tablespoon fresh lemon juice

Steps:

  • Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.

LEMON HERB FISH STUFF - IDEAL FOR BASS.



Lemon Herb Fish Stuff - Ideal for Bass. image

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.

Provided by Shrimptastic

Categories     Bass

Time 29m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 whole sea bass (or any other whole fish really)
2 1/2 tablespoons olive oil
3 sprigs fresh thyme
3 sprigs fresh oregano
7 leaves fresh basil (don't have to be exact on the herbs so don't stress it - if you have something else fresh instead of)
1 clove garlic, minced
1 lemon
1 teaspoon kosher salt

Steps:

  • Note: this is for a 1.
  • 5 to 2 lb fish so adjust your proportions accordingly.
  • Gut and clean the fish.
  • Place fish on a piece of aluminum foil large enough to wrap the whole thing up on both sides.
  • Coat the inside of the fish with one tablespoon of olive oil, and toss in a teaspoon of kosher salt.
  • Cut lemon into 3/4" wedges and place three of them inside the fish (save the rest of the lemon for tea or something else).
  • Stuff the herbs and garlic into the fish, saving a few leaves of basil for the outside.
  • Coat the outside of the fish with the other tablespoon and a half of olive oil, sprinkle with a half teaspoon of kosher salt.
  • Toss on a few leaves of basil and fold over the foil to the whole thing is covered.
  • You'll want a little space so the fish can steam.
  • This is where all the taste and herb flavor infusion comes from.
  • Put the whole wrapped up and stuffed fish on the grill.
  • Grill on medium heat for 5-7 minutes on either side (it's okay to peek) til fish flakes.
  • Serve with lemon wedges.
  • I like to keep the head on and pick it off the bone.
  • Filet if you have a large fish.
  • Enjoy.

Nutrition Facts : Calories 162.7, Fat 17.1, SaturatedFat 2.4, Sodium 874.3, Carbohydrate 6.3, Fiber 2.6, Protein 0.8

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