Cooking Sea Bass

FRESH SEA BASS WITH DRIED FRUIT

4 fresh sea bass filets
1 sm. can mandarin oranges, drained
1 pkg. dried apricots
1 pkg. dried apple slices
1 pkg. dried fruit bits
1 c. olive oil
1/2 c. each blueberry & raspberry vinegar
1/4 c. tarragon vinegar
1 tsp. BLAIR fine herb seasoning

Preheat oven to 350 degrees. Coat baking dish with

vegetable spray and lay filets in dish. In large bowl,

combine olive oil, vinegars and herb seasoning;

whisk well. Add the dried fruit and the mandarin

oranges and fold gently to combine. Pour this mixture

over the bass and bake 40 minutes or until fish is

done and flakes with a fork. Serve over rice. Yield: 4

servings.

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MOROCCAN SEA BASS

1 lb. sea bass or red snapper
1/2 c. chopped onion
1/4 c. white wine
1 tbsp. ketchup
2 tbsp. butter
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. dill weed

Arrange fresh fillets in shallow roasting pan. Melt butter

in small frying pan over medium heat. Add the onion and

garlic; cook until onion is limp. Add the wine, soy sauce,

ketchup, and dill weed. Stir until heated through and

pour over fish. Bake, uncovered, in 425 degree oven for

20 minutes or until fish flakes readily with a fork. Serves

2 to 4.

FRESH SEA BASS IN DIJON
MUSTARD-CHAMPAGNE SAUCE

6 (5-6 oz.) bass filets or any other firm fish
3 tbsp. chopped shallots
1 c. champagne
2 tbsp. Dijon mustard
3 tbsp. butter
1 tbsp. flour
1 c. cream
Juice of 1 lemon
Salt and pepper to taste

In baking dish rub 1 tablespoon butter on the bottom and

sprinkle the chopped shallots all over. Arrange the bass

on top and sprinkle some salt and pepper. Dot with 1

tablespoon butter. Add the champagne and cover with a

wax paper. Bake in a 450 degree oven for 10 minutes.

Lift up the bass and place them on a large platter.

In a skillet melt 1 tablespoon butter and add the flour. Let

cook for a few seconds. Add the liquid from the baking

dish and whisk together. Add the cream and mustard. Let

reduce until the right consistency. Adjust seasoning and

add the lemon juice. Pour the sauce over the cooked sea

bass and serve immediately.

CHINESE SEA BASS

1 (2 lb.) sea bass steak
2 to 4 tbsp. dry sherry
2 tbsp. reduced sodium soy sauce
4 scallions, chopped with greens
3 slices ginger, peeled and slashed
2 cloves garlic, peeled and slashed
Fresh chopped parsley
Scallions for garni

Place bass in a shallow glass or enamel container.

Combine remaining ingredients, except parsley.

Marinate 2 hours, turning steak over after 1 hour.

Bring water under a steamer rack to a rolling boil, add

ginger, garlic and scallions.

Baste fish with soy-sherry mixture as you place it on

the steamer rack. Cover and steam approximately 10

minutes for each inch thickness. Garnish with freshly

chopped parsley and slivered lengthwise scallions.

Fish Recipes

Cooking Sea Bass

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