Recipe Needed, Please

[5/0]

1st.
Put bass fillet in a ziploc bag,pour in your favorite Italian dressing,let marinade in fridge for @ least 1hr.
Then grill,after first flip pour the rest of marniade from the bag on it.

2nd.
Get a gallon size Ziplock dump in a box of Kikomans "crunchy style Deep fry crumbs" make small fillets (fillet the fillets so that there 1/2 inch thick) then put 1fillet in the bag @ a time and shake it up then put them on a plate until cooking.You can cook them in a in a deep frier or stove top style in a pan.
This can be eaten alone or in a sandwich, toss a fillet on a bulky roll w/ romain or reg. lettuce,tomato,red onion,pravalone cheese and a l'il wasbie tarter sause

3rd.
This is way easy,pre heat over for 325,butter baking pan,take a nice size fillet and butter fly cut on side of fillet,then stuff it with sea food stuffing,if you want put whole shrimp & scallops ontop of stuffing,then place it in ove,pan squeeze 1/2 lemon on it,cover the pan w/ foil.Bake for 25 min(pending on thickness)when almost done remove foil from pan sprinkle bread crumbs on it squeeze other half of lemon then place it in the broiler for 5-8min.


enjoy.


5/0

[ThrowingTimber]

striper fillets.

rub some olive oil on the fillets.

place in a throw away aluminum pan.

cover with cooked spinach, make sure you add TONs of garlic while you cook the spinach, you can buy the bag you can nuke it comes out fine.

pat down the cooked spinach over the fillet.

add motzarella over the spinach,

Cover with ritz cracker crumbs, top off with a few pats of butter every few inches.

Either place in your oven or outside on the gril until just before the fish is flaky, then let it rest a few minutes before you serve it so it finishes cooking.

[teaser]

Thanks guys!

These have all been tried and they were all great! These will definately become part of my personal cookbook keepers!

Any more recipes out there? I'm willing to try any and all.

Thanks again guys!

[leptar]

Roasted Tog...

1 large gutted and skinned tog
1 large roasting pan
6 roasting potatoes peeled & cut in half (more if you like potatoes)
1-2 onions cut into 1/4" rings
garlic to your liking... I usually use about 1/2 a head or 15 cloves, I chop, slice and smash them not always in that order though...
white wine, if it's sweet use less but around 2 cups for a dry one
2 large cans of chopped tomatoes ( you can use italian seasoned if you want) or if your going to make if from fresh tomatoes use 12-15 firm flesh tomatoes.
2 tsp of tomato paste
1-2 tbl spoons of sea-salt
pepper to your taste (i'll use a combo of white, black and red)
spice it up with a dash of cayenee and some paprika
some olive oil about 1/4 cup or less... this will also help the sauce from burning and also helps the potatoes and fish to get a nice brown
you can also use oregano, parsley, basil and rosemary to give it a little more flavor...

rub some oil on the pan and lay the fish and potatoes in... put some onions and garlic in the cavity of the fish... mix the remaning ingredients and put it in the pan, you want to cover the potatoes atleast 1/2 way... add water , cover the pan and place in a preheated oven @350 and cook untill potatoes slide off fork and fish flakes about an hour... add water during the cooking time if you need to because of evaporation...
enjoy
back to hibernation...