The Great Sacandaga Native Fish Cookbook

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Bass

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• Small mouth Bass with Garlic Butter, Chives and Mushrooms
• Baked Bass
• Bass With Avocado Sauce
• Bass 'N' Beer
• Bass Hash
• Cajun Fried Bass
• Fish Neapolitan
• Grilled Bass with Mango-Basil Relish
• Mexican Bass with Red Salsa and Olives
• Sesame-Seed Bass Fillets
• Stuffed Bass
• Grilled Small mouth Bass Wrapped in Cornhusks

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Small mouth Bass with Garlic Butter, Chives and Mushrooms

• 6-8 T. butter
• 3 cloves garlic, crushed
• 2-1/2 pound Bass fillets (Trout works too)
• Dry white wine
• 8 oz. fresh mushrooms, quartered
• Freshly chopped chives
• Salt and pepper to taste

Preheat oven to 450F. Melt butter in a saucepan, add garlic cloves and remove from heat allowing cloves to steep for 10 minutes; remove garlic and discard. Brush pan with garlic butter; place fillets skin side down. Brush fillets liberally with garlic butter. Pour a little wine or water around fillets to keep them from sticking. Sprinkle with salt and pepper and bake for 5-7 minutes or until fish is done. Meanwhile, sauteed mushrooms in remaining garlic butter until lightly browned. Remove fish to heated serving plates along with cooking juices. Cover with sauteed mushrooms and sprinkle with chives. Serves 6.

This recipe has been generously contributed by www.nobonesaboutit.com.

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Baked Bass

• 1 (5 lb.) bass or equivalent
• 1 lg Onion, chopped
• 1 Bell pepper, chopped
• 1/2 Stick margarine
• 2 cn Tomato sauce
• 1 cn Whole tomatoes juice of 1 lemon
• 1 c Cooking wine
• 1/2 c Green onions and parsley dash Tabasco sauce salt, pepper, garlic powder to taste

  Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6.

This recipe has been generously contributed by www.bassonhook.com

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Bass With Avocado Sauce

• 1 sm ripe avocado coarsely chopped
• 1/4 c skim milk
• 1 tb lime juice
• 1 clove garlic minced
• 1 ds hot sauce
• 2 tb lemon juice
• 1 tb light soy sauce
• 1 ts lemon rind grated
• 1 ts dijon mustard
• 16 oz bass fillets
• 1/3 c fine dry bread crumbs
• 1 vegetable cooking spray

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish, dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450oF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Makes 4 servings.

This recipe has been generously contributed by www.bassonhook.com

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Bass 'N' Beer

• 6 fillets bass (1/2 to 3/4 thick)
• 1/4 ts pepper
• 1 paprika
• 1/4 c chopped onion
• 1/4 c butter
• 2 tb all-purpose flour
• 2 c beer
• 1 tb brown sugar
• 2 whole cloves
• 1 tb lemon juice

Sprinkle fish fillets with 1 teaspoon salt, the pepper, and some paprika. In a skillet, cook onion in butter till tender. Stir in flour; cook and stir till brown. Gradually stir in the beer. Cook and stir till the mixture bubbles. Stir in the sugar and cloves. Add fish fillets to sauce. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork. Remove fish to a platter. Stir lemon juice into sauce in the skillet. Serve sauce over fish with rice, if desired. Makes 6 servings.

This recipe has been generously contributed by www.bassonhook.com

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Bass Hash

• 2 lbs. bass (cooked)
• 1 lb. hash browns (thawed)
• 1/2 cup green pepper (chopped)
• 1/2 onion (chopped)
• 1/2 lb. bacon (cooked, crumbled) saving grease
• Lemon pepper
• Chili powder
• Garlic powder
• Salt and pepper to taste

Take oil from bacon, put into sauce pan. Sautee onion and green pepper. Set aside.
Add hash browns, fry till slightly browned. Add lemon pepper, chili powder, garlic powder, salt and pepper, and fish.

This recipe has been generously contributed by www.bassonhook.com

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Cajun Fried Bass

• 1/2 c Bisquick
• 1/4 c Milk
• 1 Egg
• 1 c Cornmeal
• 2 ts Cajun seasoning
• 1/4 ts Salt
• 1 1/2 lb bass fillets
• Oil for frying

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden-brown, turning once. Drain on
paper towels and serve. Ranch dressing makes a great dipping sauce.
Makes 1 serving.

This recipe has been generously contributed by www.bassonhook.com

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Fish Neapolitan

• 3 Tablespoons vermouth
• 1 onion, chopped
• 1/4 green pepper, chopped
• 2 Tablespoons chopped parsley
• 3 medium tomatoes, cut in pieces
• 1/2 cup tomato juice
• 1/2 teaspoon basil
• 1/8 teaspoon pepper
• 1 pound of fish fillets (sea bass, snapper, or perch)

Heat vermouth in large frying pan and cook onions 2 to 3 minutes. Add rest of ingredients except fish. Simmer until tomatoes and peppers are soft, or about 10 minutes. Add fish and simmer until fish flakes. Great low calorie meal!
Yield: 4 servings.

This recipe has been generously contributed by www.bassonhook.com

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Grilled Bass with Mango-Basil Relish

• 2 mangoes, pitted, peeled and chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons chopped fresh basil
• 2 pounds bass fillets, rinsed and patted dry
• 1 tablespoon vegetable oil

Preheat grill to medium-hot. Mix together mangoes, bell pepper, orange juice, lime juice and basil; set aside.Brush fillets lightly with oil. Place on grill and cook, turning once, until done, 3 to 6 minutes per side. Remove from grill and serve with relish. Season to taste. Serving Size: 8

This recipe has been generously contributed by www.bassonhook.com

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Mexican Bass with Red Salsa and Olives

• 1 1/2 pounds bass fillets, rinsed and patted dry
• 1 can 6-oz. tomato paste
• 6 tablespoons water
• 1/4 cup chopped peeled onion
• 2 teaspoons crushed garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon minced red chile pepper*
• 1/2 teaspoon chili powder
• 1/2 cup black olives, chopped
• 1 lime, sliced

Place fish in a microwave-safe baking dish. In a food processor or blender, combine tomato paste, water, onion, garlic, cumin, chile pepper and chili powder; purée. Spoon purée over fish. Top with olives. Cover and microwave on MEDIUM for 12 to 15 minutes or until fish flakes easily. Serve with lime slices.

* Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 4

This recipe has been generously contributed by www.bassonhook.com

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Sesame-Seed Bass Fillets

• 2 lb bass fillets
• 1/2 c butter melted
• 1 tb lemon juice
• 1/4 ts dried parsley flakes
• 1 tb sesame seed

Lightly grease the unheated rack of the broiler pan, arrange the fillets
atop the rack. In a bowl, combine melted butter, lemon juice, and parsley. Brush
fillets with mixture. Broil fillets 4 inches from heat for 4 minutes. Turn fillets and brush with more butter mixture. Broil for about 5 minutes more or till the fish flakes with a fork. Sprinkle with sesame seed. Makes 4 to 6 servings.

This recipe has been generously contributed by www.bassonhook.com

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Stuffed Bass

• 2 lb bass
• 1 salt
• 2 tb butter
• 1 onion minced
• 2 tb parsley minced
• 6 mushrooms chopped
• 6 anchovies chopped
• 1/3 c breadcrumbs
• 10 sm shrimp cooked or
• 1 cooked fillet of flounder, sole, or halibut
• 1 egg slightly beaten
• 1 salt and pepper
• 1 lemon juice
• 2 sl bacon cut in strips for larding
• 1/2 c butter melted
• 1 onion sliced
• 2 tb parsley minced
• 1 white wine or fish stock
• 3/4 c sour cream

Remove the center bone but do not cut in half or behead. Wash, pat dry, sprinkle with salt and refrigerate 45 min. Preheat oven to 400. To prepare stuffing, melt butter in skillet and when bubbling saute onion, parsley and mushrooms 5 min. Mix in anchovies, breadcrumbs and shrimp or cooked fish. Toss and mix in beaten egg. Rince and dry fish, sprinkle inside with salt, pepper and lemon juice. Lard fish across back with bacon strips. Stuff the fish and truss with skewers or sew shut. Spread a little melted butter in a baking dish, add fish and top with onion slices and parsley. Pour the rest of the butter over the fish and vegetables. Bake 45 min basting frequently with wine or stock. Add sour cream to the pan not on the fish for the last 10 min. When fish is done remove trussing and serve on a heated platter garnished with the vegetables and covered with the sauce.
Makes 2 servings.

This recipe has been generously contributed by www.bassonhook.com

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Grilled Smallmouth Bass Wrapped in Cornhusks
Fish Grilled & Smoked, by John Manikowski

SERVES 4

This technique is best when corn is just coming in, during midsummer. Slice off the corn and use the green husks for wrapping. Don't be alarmed when the corn-husks become charred — they should.
The use of fresh cornhusks will help moisturize the "wraps." If you need to use dried husks, found in Mexican markets for use in making tamales, soak them in water for about 30 minutes before using. But for this recipe, freshly picked is best.

2 ears fresh corn
2 pounds smallmouth bass fillets, cut into four pieces
4 tablespoons unsalted butter, cut Into chunks
Juice of 1 lemon (about 3 tablespoons)
Salt and freshly ground black pepper
Lemon wedges

1. Preheat the grill.
2. Carefully peel away the cornhusks and set aside. Pull all silk off each cob.
3. Holding the cobs upright, slice downward with a sharp knife, cutting off the corn in rows. Discard the cobs and set the cut corn aside.
4. Spread out and press flat two or three husks per fillet. Sprinkle a layer of corn on the leaves and lay a fillet at right angles to the husks, one on top of each "packet."
5. Cover the fillets with the remaining corn. Dot the corn with the chunks of butter.
6. Sprinkle the lemon juice over each fillet and season with salt and pepper.
7. Fold the husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks.
8. Lay on the grill for about 6 minutes; turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred.
9. Serve immediately with the lemon wedges.

This recipe has been generously contributed by www.foodreference.com

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