Bass tastes good, especially younger ones taken from cool, clean waters.
This dish is pan-sautéed and dressed with a citrus cream sauce that also features sun-dried tomatoes, and just enough pepper to balance out.
Mostly flaky, white-meat fish that fillet well would work. This includes crappie or bluegill.
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Ken Perrotte
Ingredients
- 5 Tbsps. olive oil, divided
- 1 Tbsp. finely chopped scallions
- 3 thinly sliced shallots
- 1 clove minced garlic
- 1/2 cup dry white wine
- 8 ounces bottled clam juice
- 1/2 cup orange juice
- 1 Tbsp. lime juice
- 2 Tbsp. diced sun-dried tomatoes
- 1 tsp. Worcestershire sauce
- 1 tsp. herbs de Provence (or 1/2 teaspoon each basil and thyme)
- 1 tsp. orange zest
- 1/2 tsp. lime zest
- 1 cup heavy cream
- 8 ounces angel hair pasta
- 8 small bass fillets (about 24 ounces of fish)
- All-purpose flour
- Salt and black pepper
- Cayenne pepper (optional)
- Orange zest and chives for garnish
Directions
- Heat 2 tablespoons oil in a saucepan over medium-high heat. Add scallions, shallots, and garlic. Cook for a minute until vegetables begin to soften.
- Add wine, clam juice, orange juice, and lime juice. Stir in tomatoes, Worcestershire sauce, herbs, and zest. Add cream and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes, until sauce is reduced by half.
- Cook and drain pasta according to al dente.
- Lightly season fillets with salt, black pepper, light sprinkle of cayenne pepper optional. Dredge in flour and shake to remove excess.
- Heat the remaining 3 tablespoons of oil in a skillet over medium-high heat. Brown fish on both sides. Fillets take 2-5 minutes on each side, based on thickness.
- Toss pasta with half the sauce. Add fish and top with the remaining sauce. Garnish with orange zest and chives.
- Courtesy of Ken Perrote,
OutdoorsRambler.com
