Lemon Herb Fish Stuff Ideal For Bass Recipes

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

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.

LEMON HERB FISH STUFF - IDEAL FOR BASS.

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.

LEMON HERB FISH FILLETS

Steps:

• Combine flour, half the herbs, and half the salt.
• Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
• Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
• Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
• Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
• Pour over fish fillets.