Russ's Spicy Bass

Russ Myers


Dress up bass fillets with a tangy, single skillet recipe like this.

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4 servings


20 Min


30 Min


Pan Fry


1 1/2 lbs. bass fillets
1/4 C. margarine
1 Tbs. flour
1/3 C. onion, finely chopped
1/3 C. green pepper, finely chopped
1/2 C. celery, finely chopped
1 tsp. dried parsley
1 clove garlic, minced
one 16-oz. can tomatoes
1/3 C. dry white wine
1 tsp. lemon juice
1 tsp. steak sauce
6 drops Tabasco sauce
1 tsp. savory

Directions Step-By-Step

Heat a large frying pan over medium heat and add margarine to the pan. Blend flour into the melted margarine and stir until medium brown. Add onions, green peppers, celery, parsley, and garlic, and cook until the vegetables are soft, about 7 minutes. Cut the tomatoes into small pieces and add them and the tomato juice to the frying pan. Add the rest of the ingredients except the fish. Mix well and simmer uncovered for 1 hour, adding a little water or wine if necessary, and stirring occasionally. Place the fish fillets on top of the sauce, turn the heat up, and cook for 7 to 10 minutes, until the fish flakes with probed with a fork. Serve with hot buttered rice, spooning the sauce over the fish and rice.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom