Black Sea Bass recipes?

[Jim in CT]

I have never fished Buzzards Bay before, taking my 10 year-old out this weekend to target black sea bass, really looking forward to it.

Got any killer recipes to share? I usually just bake the fillets with some melted butter and breadcrumbs, which is plenty good enough when fresh. Might try to make some blackened fish sandwiches too. I'll also save a few carcasses to make fish stock.

Thanks in advance. Can't wait.

[numbskull]

Fillet, dip in flour, then milk, then 3/4 breadcrumbs and 1/4 fine grated parmesan cheese. Sauté in butter and olive oil. Serve with lemon. Perfect.

[Got Stripers]

Just had some, just so yummie. I put on a small plate enough panko to cover the filets and then I liberally sprinkle a lot of chef Paul's blackened redfish magic on top and the mix it well with a fork. For three filets I beat an egg, roll the filets in the egg and press them down firmly into the panko to cover both sides. I put Canola oil in a skillet on my grille side burner and cover it with a metal cover to heat it up quickly and hot. Dependly on thickness, it's probably no more than a minute or two per side.
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[Redsoxticket]

Which came first the panko or the egg?
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[JFigliuolo]

Any good fish recipe is good for BSB. Nice flaky mild fish.

[spence]

You have a fresh grill size fish. We've discussed this before.

[Jim in CT]

Originally Posted by spence

You have a fresh grill size fish. We've discussed this before.

(1) truly nice to see you here.
(2) Yes we have, but I am terrified at trying to grill a whole fish for some reason. If we get a few I will try it.

[spence]

Originally Posted by Jim in CT

(1) truly nice to see you here.
(2) Yes we have, but I am terrified at trying to grill a whole fish for some reason. If we get a few I will try it.

Oil the grill so the skin doesn't stick. Cook it longer than you think...it's on the bone so it won't dry out unless you really kill it.

[Jim in CT]

Originally Posted by spence

Oil the grill so the skin doesn't stick. Cook it longer than you think...it's on the bone so it won't dry out unless you really kill it.

I believe you said that's your favorite way to eat sea bass? Do you cook at a high heat for a short time, or a lower heat for longer? You throw the whole thing on, you don't clean it at all?

[MakoMike]

Originally Posted by Jim in CT

I believe you said that's your favorite way to eat sea bass? Do you cook at a high heat for a short time, or a lower heat for longer? You throw the whole thing on, you don't clean it at all?

Here is how I do it. First make up a mixture of about 50% EVOO and Lemon Juice, with some garlic (powder or granulated) to taste. I have one of those fish holders designed for the grill.

Gut and scale the sea bass and stuff the body cavity with some fresh herbs and a lemon wedge.

Before you put the fish on the grill baste it on both sides with the oil/lemon mix. Cook it on high heat, for about 1 minute a side, before taking it off and basting it again. Keep cooking it in 1 minute increments and basting, until done.

[JFigliuolo]

Call me a P(*$$y... I get kinda creeped out eating a fish whole.