Posts Tagged ‘Bass’

The fiery flavor and crunchy texture of this simple fish dish makes it one of my favorites. You can serve this either as an appetizer or as a main dish. Serve with your favorite dipping sauce such as tartar, cocktail or honey-mustard. Try not to put too much spice into your accompanying sauce since the…

This is a light, crunchy salsa that won’t overpower the mild flavor of calico bass. You can also sauté, pan sear or grill the fish. The skin can be left on or off. I like to toss the tomatoes gently in a colander and let rest for a few minutes to drain off some of…

Big stripers look great on the wall or in the photo, but the smaller ones are better table fare. You have to remember to remove all of the dark flesh before marinating or cooking. The texture and flavor of the dark stuff is just not going to make you happy. The recipe calls for grilling,…

Poaching actually cooks faster than most other cooking methods. Make sure you cook the fish until just done and not overdone. Did you know there are many varieties of peppercorns? Normally I just use the black variety, but like in the photo, there is a red one too. See if you can find them at…