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Striped Bass
4 pieces Striped Bass (Approx 6-8 ounces each)
1 cup red onion sliced in 1 inch slices
8 pieces of Thick Sliced Bacon
8 tbs. butter
1 cup sliced fresh baby portabello mushrooms caps
1/4 tsp. dried tarragon
A sprinkle of hungarian paprika
1 QT Golden ginger ale
Tip:
Soak the fish overnite in golden ginger ale, before you prepare the dish rinse the fish and prepare as listed below.
In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place fish in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of fish; sprinkle with paprika. Bake at 350 F for approximately 20 minutes until fish flakes easily. Garnish with bacon.
Serves 4.
* Note you can use any type of bass with this recipe (rock bass, small mouth, large mouth, sea bass, etc.)
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
