Bass Recipies

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[#000080][size 3]This thread will be for any and all Bass recipies. Please feel free to add any recipies that you would like to share with the rest of us. Be sure to try these on any of your favorite freshwater or saltwater species of Bass.[/size][/#000080]
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[tubeN2]

[size 1]Grilled Large Mouth Bass[/size]

[font "verdana, arial, helvetica"][size 2]Ingredients

• 12 ounces fresh skinless and deboned bass fillets, 1/2-3/4-inch thick
• 1/3 cup coarsely chopped fresh oregano
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup sliced green onion
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper


Directions

1. Use fresh bass. Rinse fish; pat dry with paper towels. Cut into (6-ounce) pieces. Set aside.


2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of bass filets with the herb mixture.


3. Cook the fish on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the fish just begins to flake easily with a fork. To serve, cut each piece in half. Makes 4 servings.
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[tubeN2]

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[tubeN2]

I also prefer to keep them alive until it is time to fillet them. For a quick kill, all you have to do is have a nice sharp knife and quickly poke it into the brain of the fish.
You can use the backside of a heavier knife and slap them in the head. They die rather quickly and make it safer to fillet or gill and gut without causing injury to the person trying to clean the fish.
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