What to do when the fish dies and you can't release it.
Bass Marsala
from the America's Favorite Fish Recipes Cookbook
contributed by David I. Rehrig, Bethelhem, PA
Bass Marsala
from the America's Favorite Fish Recipes Cookbook
contributed by David I. Rehrig, Bethelhem, PA
1/3 cup all- purpose flour
1/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon margarine or butter
1 1/2 lbs. bass, or substitute, fillets
(6 oz. each), skin removed, cut in half crosswise
2/3 cup Marsala wine
1/3 cup snipped fresh parsley
1/8 teaspoon dried oregano leaves
In shallow dish, combine flour and salt. Dredge fillets in flour mixture to coat. In 12-inch skillet, heal oil and margarine over medium heat. Add fillets. Fry for 4 to 8 minutes, or until golden brown, turning over once.
Add Marsala, parsley and oregano, to fish in skillet. Cook for 2 to 4 minutes, or until sauce is reduced by half, spooning sauce over fish frequently during cooking. Serve fish with sauce.