Adam F Posted August 22, 2005 Report Share Posted August 22, 2005 Nicked this from a hotel I stayed at last week. I actually had it with Escolar, but it seemed so close the bass I thought Id try it. It was wonderful and I vowed to try it myself when I next had a fresh bass - needless to say I only kept one fish yesterday - a nice pan sized 3lber and I tried this on it last night - it went down a storm. 1.) Descale and fillet the bass. Cut the fillet into 2 small portion sized chunks. 2.) Prepare the Cajun dressing - takes a few minutes but well worth it, and it keeps if you dont use it all. 2 tablespoons of Paprika, 1 1/2 tablespoons of cayenne pepper, 1 teaspoon garlic powder, 1/2 teasppon black pepper, 1/4 teaspoon salt, 1/2 teaspoon oregano and 1/2 teaspoon of thyme. Dry the fillet and rub this into it. 3.) Cook the fish fast and quickly on either a griddle or frying pan with just a very small amount of olive oil. The dressing goes very well with the spicy fish and is a salsa, so gather all the ingrediants, chop very finely or blend roughly. 1 bell pepper (any colour) 1 red onion, 1/2 a peeled mango - add to these a splash of lime or llemon juice, a pinch of crushed chillies and a pinch of chopped corriander. Serve the bass on top of the salsa with chips or new potatoes and not forgetting a glass of cold white wine! Sounds complicated, but I knocked it up in under 30 mins last night after a day at sea - give it a go! Link to comment Share on other sites More sharing options...
alun j. Posted August 22, 2005 Report Share Posted August 22, 2005 Ummm............ sounds up my street........ and I have a bass for tomorrow,,,,,, Just a queery..............??? Cayenne........that's hot............ do you use 1 and 1/2 'TABLESPOONS' ?? or was it teaspoonful?? ..... need to taste the bass! Tonight......... just about to start........ bream fillets with clam sauce.......... will make it up as I go along and report back consumers evaluation!! Alun. Link to comment Share on other sites More sharing options...
alun j. Posted August 22, 2005 Report Share Posted August 22, 2005 Update.........post dinner.. Celery cooked / poached in clam liquor as it reduces; add alittle parsley and butter ........... for something extra special,,,,,,,,, a good pinch of saffron threads and a glug of cream. At the last minute add the 'just- cooked' clams [ very important not to overcook these] to the sauce. Serve the fillets of fish on top of the sauce with something green eg. lots of beans around now! Alun. Link to comment Share on other sites More sharing options...
Adam F Posted August 23, 2005 Author Report Share Posted August 23, 2005 Alun, Yep - Tablespoons, just checked. It is quite a hot dish - the Cajun isnt too bad, just go easy on the chillie in the salsa - I didnt! Phew!!!! Link to comment Share on other sites More sharing options...
Adam F Posted September 7, 2009 Author Report Share Posted September 7, 2009 Blast from the past - trying this recipe again tonight - recommended if you havent had it before! Link to comment Share on other sites More sharing options...
Adam F Posted July 22, 2011 Author Report Share Posted July 22, 2011 This is my tea tonight - just bumping it. Anyone tried it yet - it's awesome! Link to comment Share on other sites More sharing options...
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