Southern California-Style Broiled Bass
Courtesy of Tom Gatch
Over the next few months, sand bass and calico bass will be high on the list of target species for anglers fishing the inshore Pacific coast of Baja and Southern California. While catch and release should be observed with “breeder” calicos weighing more than 4 or 5 lbs., the boneless fillets of smaller eating-size fish can be turned into delectable table fare. This relatively simple recipe is quick, easy and delicious.
Ingredients:
1 1/2 lbs. sand bass or calico bass fillets
2 tbs. dry white wine
3 tbs. soy sauce
1 tbs. garlic, chopped
2 tbs. fresh basil, chopped
1 tbs. fresh parsley, chopped
Method:
In a small sauce pan, boil the soy sauce, wine and garlic for 2 to 3 minutes to thicken. Place the bass on a well-greased baking sheet. Using a pastry brush, brush the bass with sauce mixture and broil for 4 minutes, brush the fillets again and broil for a few more minutes. Top fish with fresh herbs and serve. Serves 4 to 6.
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