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Any recipe ideas for eggin bass?

RRP
RRP Posts: 26,455
edited November -0001 in EggHead Forum
Yesterday we saved 4 nice big mouth bass from a great day of fishing. They weighed between 1.5 and 2 pounds each. I cleaned them and see they would probably be good candidates for Mr Egg, but I don't have a clue how to. Should I filet them instead? Thanks!
Re-gasketing the USA one yard at a time 
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Comments

  • Wise One
    Wise One Posts: 2,645
    RRP, here are two recipes I have used with fish other than bass but I don't see why either would not be just as good with bass.
    *************
    Camp Out Trout
    This is a great recipe for trout whether you just caught them or picked them up at the store.
    INGREDIENTS:
    4 whole trout, cleaned
    4 strips of bacon
    4 sprigs of fresh thyme
    1 lemon
    salt and pepper to taste

    PREPARATION:
    1 Oil and preheat grill. Slightly cook the bacon in a frying pan, so that it's started to be cooked but still pliable. Rinse out the trout and pat dry with a paper towel. Place a sprig of thyme inside each fish.
    2 Wrap each trout with a strip of bacon and secure with a toothpick. Place trout on grill or in an oiled grill basket. Grill 5-7 minutes per side depending on the size of the trout. When the meat turns opaque in the center and easily flakes then the fish are done. Discard bacon and pour a little fresh lemon juice over each fish. Serve. [p] Recipe Source
    Source: From Derrick Riches,Your Guide to Barbecues & Grilling.
    *************
    Roasted Red Snapper with Rosemary
    Ingredients
    4 Tbs olive oil
    1 whole (3-pound) red snapper, cleaned, scaled
    Salt and freshly ground black pepper
    1 lemon, halved
    1/2 small onion, chopped
    1/2 small fennel bulb, chopped
    2 sprigs fresh rosemary
    1 Tbs chopped fennel fronds
    1 tsp chopped fresh rosemary leaves
    1 small garlic clove, minced
    Procedure
    1 Preheat the oven to 400 degrees F.
    2 Line a heavy large baking sheet with foil.
    3 Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil.
    4 Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs.
    5 Bake until the fish is just cooked through at the bone, about 40 minutes.
    Sauce
    1 Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.
    2 Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
    Serving
    1 Using a sharp knife, separate the 2 fillets from the backbone.
    2 Using a metal spatula, transfer the top fillets to a plate.
    3 Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates.
    4 Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

    Servings: 4
    Cooking time: 40 minutes
    Recipe Source
    Author: Recipe courtesy Giada De Laurentiis
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  • Unknown
    Unknown
    RRP,[p]What you should have done is released those nice largemouth bass. Largemouth bass are considered a sport fish

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  • Unknown
    Unknown
    Wise One,
    Let the bass go next time and catch some pan fish. They are more plentiful easier to catch and tastier. Those bass probably took 4-6 years to get that big.
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