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Mexican Bass Fillets 



2 lbs. bass fillets
1 small tomato, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup butter
1/4 cup green chili salsa
2 T. lemon juice
3 T. black olives
1 T. parsley, minced
1 garlic clove, minced
hot pepper sauce
1/4 cup dry white wine

Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place fillets on top of sauce and spoon some sauce over fish. Cover and bake for about 20 minutes, depending on thickness of fillet

Serves:  6  


Cajun Bass and Rice  -  Southern Fried Bass  -  Largemouth Bass Delight  -  Mexican Bass Fillets  -  Cajun Bass Fillets  -  Stuffed Bass  -  Lemon Pepper Bass  -  Baked Teriyaki Bass