What to do when the fish dies and you can't release it.
Muy Fuerte Bass
from the Eat Like A Wild Man cookbook, by Rebecca Gray
Muy Fuerte Bass
from the Eat Like A Wild Man cookbook, by Rebecca Gray
16 bass fillets, 4 inches
1 tsp. salt
2 tbsps. lime juice
2 lbs. fresh tomatoes
1 medium onion finely sliced
1 garlic cloves, sliced
1/4 cup olive oil
1 large bay leaf
1/2 tsp. oregano
12 green olives, pitted and halved (pimentos optional)
2 tsps. capers
1 jalapeno peppers, cut in strips
1/2 tsp. salt
Salt the fillets and rub them with lime juice. Set aside for 2 hours in a shallow dish. Skin, seed and chop the tomatoes. Heat the oil and saute the onion and garlic; do not burn them. Add the tomatoes, spices and olives, shaking the skillet over a brisk flame for about 10 minutes. Add the rest of the ingredients and spoon a few tablespoons of sauce into a casserole, then arrange a layer of fillets and continue alternating. Bake at 325 degrees for about 40 minutes, covered, never allowing fish to dry out. Serve with rice and fried bananas. Serves 4 hungry anglers.