BASS RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED BASS WITH MUSHROOMS (10/23/94) (22:57) INGREDIENTS: 1 CUP PARSLEY 1/2 CUP HALF AND HALF 1 ONION, SLICED 1 CUP SLICE MUSHROOMS 1/4 CUP MARGARINE 1/2 CUP DRY WHITE WINE 1 TO 2 TSP FLOUR 8 STRIPED OR BLACK BASS FILLETS DIRECTIONS: SAUTE ONIONS IN MARGARINE UNTIL SOFT. ADD PARSLEY AND MUSHROOMS SLICES AND SAUTE ABOUT 2 TO 3 MINUTES. PLACE 4 FILLETS IN GREASED BAKING PAN. SPRINKLE WITH SALT AND PEPPER. THICKEN HALF AND HALF WITH A LITTLE FLOUR AND ADD TO SAUTE MIX. SPREAD THE SAUTEED MIXTURE ON THE FISH AND TOP WITH REMAINING FILLETS. POUR WINE OVER FISH. BAKE FOR 15 MINUTES OR UNTIL DONE AT 350 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BASS CREOLE (10/24/94) (23:27) INGREDIENTS: 1 LB. BASS FILLETS 1/2 TSP SALT 2 TBS BUTTER OR MARGARINE 1/4 TSP TABASCO 1 MEDIUM CHOPPED ONION 1 BAY LEAF 1/4 TSP TARRAGON LEAVES 2 TBS LEMON JUICE 1 CUP TOMATOES, PEELED AND DRAINED 1/4 LB SLICED MUSHROOMS 1 GREEN PEPPER CHOPPED DIRECTIONS: MELT BUTTER IN SKILLET. ADD ONION AND GREEN PEPPERS AND SAUTE UNTIL TENDER. ADD MUSHROOMS AND COOK ANOTHER 3 MINUTES. ADD TOMATOES, LEMON JUICE. TARRAGON, BAY LEAF, TABASCO AND SALT. COVER AND SIMMER 20 MINUTES.ADD FISH AND SIMMER UNTIL FISH FLAKES EASILY WITH FORK, ABOUT 12 TO 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GRILLED STRIPED BASS WITH GARLIC AND BASIL (10/25/94) INGREDIENTS: 2 LB STRIPED BASS FILLET 3 TBS OIL JUICE O' 1 LEMON 4 TO 6 TBS BUTTER 4 CLOVES GARLIC, FINELY CHOPPED 2 TBS CHOPPED FRESH BASIL DASH OF CAYENNE PEPPER DIRECTIONS: MARINATE THE FISH IN THE OIL AND LEMON JUICE FOR AT LEAST 30 MIN BEFORE GRILLING. GRILL FOR 10 TO 15 MIN, TURNING ONLY ONCE. TIME DEPENDS ON THE THICKNESS OF YOUR FISH. HEAT THE BUTTER AND STEW THE GARLIC FOR 3 MIN STIRRING CONSTANTLY TO MAKE SURE IT DOESN'T BROWN. ADD THE BASIL, CAYENNE PEPPER AND REMOVE FROM THE HEAT. EITHER POUR THE GARLIC BUTTER OVER THE FISH OBSERVE IT IN A GRAVY BOAT ON THE SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- MUGGINE IN BIANCO (10/23/94) (15:53) INGREDIENTS: 1 4LB STRIPED BASS 1 SMALL ONION, SLICED 1 CARROT, SLICED 1 STALK CELERY, COARSELY CHOPPED 1 LEMON SLICED 1/4 TSP WHOLE PEPPERCORNS SALT WHITE PEPPER 1 CUP HOME MADE MAYONNAISE MADE WITH OLIVE OIL DIRECTIONS: FISH MUST BE ABSOLUTELY FRESH. CLEAN THE FISH WELL MAKING SURE THE GILLS ARE REMOVED FROM THE HEAD. SEPARATE THE HEAD FROM THE BODY AND REMOVE ALL BONES FROM FISH. SAVE HEAD AND BONES. PLACE ONION, CARROT, CELERY, ONE SLICE LEMON AND THE PEPPERCORNS INTO A FISH POACHER. ADD THE FISH FILETS, THE HEAD AND THE BONES. ADD COLD WATER TO COVER AND 1/2 TSP SALT. SIMMER, COVERED, FOR 10 - 20 MINUTES OR UNTIL DONE. THE FISH IS DONE WHEN THE EYE POPS OUT A LITTLE AND THE MEAT FLAKES. REMOVE FROM HEAT. CAREFULLY PICK OUT ANY PIECES OF MEAT AVOIDING BONES AND VEGETABLES AND ARRANGE INSIDE A FISH MOLD OR ON AN OVAL SERVING PLATE. LIGHTLY SEASON WITH SALT, WHITE PEPPER AND LEMON JUICE. STRAIN THE BROTH AND RETURN TO THE STOVE. LET IT BOIL UNCOVERED UNTIL THE LIQUID IS REDUCED TO ABOUT A CUP, THEN POUR IT OVER THE FISH AND REFRIGERATE UNTIL THE GELATIN IS FIRM. TO SERVE, UNMOLD AND CUT IN HALF LENGTHWISE WITH A SHARP KNIFE. THEN CUT EACH HALF INTO FOUR OR FIVE PIECES DIAGONALLY FORMING A FISHBONE PATTERN. MASK THE CUTS UNDER A SWIRL OF MAYONNAISE SO THE EFFECT LOOKS LIKE A WHOLE FISH. CUT THE LEMON SLICES AND ARRANGE AROUND THE FISH TO LOOK LIKE FINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SEA BASS STUFFED WITH STAR ANISE (10/23/94) (22:04) INGREDIENTS: 3 LB SEA BASS 1 TBSP CHOPPED FRESH GINGER 2 TBSP CHINESE RICE WINE OR SHERRY 2 TBSP CHINESE FIVE-SPICE POWDER (FOLLOWS) 4 STAR ANISE 4 SCALLIONS, FINELY CHOPPED 1 TBSP SOY SAUCE 2 TSP ORIENTAL SESAME OIL SALT DIRECTIONS: CUT TWO DIAGONAL SLITS IN EACH SIDE OF THE FISH. MIX TOGETHER THE GINGER, RICE WINE, AND 5-SPICE POWDER, THEN RUB THE FISH WITH THE MIXTURE. LEAVE TO MARINATE 1 HR. COMBINE STAR ANISE, SCALLIONS, SOY SAUCE AND SESAME OIL WITH A LITTLE SALT AND USE TO STUFF INTO THE CAVITY OF THE FISH. WRAP THE FISH IN A LARGE PIECE OF OILED FOIL. BAKE IN PREHEATED OVEN AT 400 DEG. FOR 20-25 MINUTES. FIVE SPICE POWDER 1 TBSP STAR ANISE 1 TBSP FAGARA (SICHUAN PEPPER) 1/2 TBSP CASSIA OR CINNAMON 1 TBSP FENNEL SEEDS 1/2 TBSP CLOVES GRIND ALL TOGETHER. USE SPARINGLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- STRIPED BASS WITH RICE (10/24/94) (23:33) INGREDIENTS: 2 LB STRIPED BASS CUT IN CHUNKS 4 SLICES BACON, DICED 2 TBS BUTTER OR MARGARINE 1 CUP CHOPPED ONION 1 CLOVE GARLIC, FINELY MINCED 1 1/2 CUP CONVERTED RICE 3 CUPS BOILING WATER 1/3 CUP CHILI SAUCE 2 CHICKEN BOUILLON CUBES 2 TSP SALT 1 PACKAGE (10 OZ) FROZEN PEAS DIRECTIONS: IN A LARGE SKILLET FRY BACON UNTIL CRISP. REMOVE PIECES FROM PAN AND DRAIN ON PAPER TOWEL. ADD BUTTER OR MARGARINE TO BACON DRIPPINGS AND COOK ONIONS AND GARLIC UNTIL TENDER. ADD RICE, BOILING WATER, CHILI SAUCE, BOUILLON CUBES AND SALT. MIX WELL. RETURN TO A BOIL, COVER AND COOK SLOWLY FOR TEN MINUTES. ADD FISH, BACON AND PEAS. COVER AND COOK TEN MINUTES LONGER OR UNTIL RICE AND PEAS ARE TENDER AND FISH FLAKES WHEN TESTED WITH A FORK. MAKES SIX SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-