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Broiled Bass With Worcestershire Easy Recipe.
Freshwater bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Easy and delicious, recipe how to broil bass with Worcestershire sauce, onion, lemon juice and cayenne red pepper.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. Nutritional Information Per serving: Calories 124, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Cholesterol 74mg, Sodium 76mg, Total Carbohydrates 0g, Protein 21g, Vitamin A 2%, Vitamin C 3%, Calcium 9%, Iron 9%, Niacin 6%, Pantothenic Acid 7%, Vitamin B6 6%, Vitamin B12 33%, Potassium 11%, Phosphorus 22%, Magnesium 8%, Zinc 5%.
Ingredients:
- 4 fresh Bassfillets, boneless, 8oz. each
- 2 tsp. Worcestershire sauce
- 1 large onion (sliced thinly and separated into rings)
- 1/4 cup butter or margarine
- 1 tbsp. lemon pepper
- 2 lemons
- 1/2 tsp. cayenne pepper
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Serves/Makes: 4
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How to cook Broiled Bass With Worcestershire:
- Place fillets in salt water and let it soak for 10 minutes.
- Wash fish well, then rinse under cold running water and pat dry with paper towels.
- Preheat oven to 450 degrees.
- Dip bass fillets into melted butter and place on non-stick broiler pan.
- Sprinkle fish evenly with lemon pepper and cayenne pepper.
- Place onion rings on the fillets and then sprinkle with Worcestershire sauce.
- Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time to brown
the fish and onions (3 to 6 minutes).
- Remove and allow to cool for 3 minutes.
- Squeeze lemon over fish and serve.
Notes:
This Broiled Bass With Worcestershire is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Broiled Bass With Worcestershire serves/makes: 4
Main Ingredient: Largemouth Bass
Preparation Method: Baked/Broiled
Cuisine: American
How to clean a Bass:
Place the Largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a Largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs: heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
How to fillet Bass:
Lay fish on its back and cut cross ways below belly fins. Turn fish on side and run knife horizontally and cut towards tail, cutting through rib bones to the tail. Stop when you get to the tail and flip fish over and do the same thing on other side. Flip fillet again, grip the handle and run your knife between skin and flesh. Pull the handle and push the knife rocking gently towards the tail end. Remove bones at rib cage.
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