RECIPES FOR BASS FILLETS RECIPES

Steps:

• Heat a large nonstick skillet over medium heat. Combine flour, salt, and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine breadcrumbs and cornmeal in another shallow dish, stirring with a whisk.
• Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg white mixture, and dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour mixture, egg white mixture, and breadcrumb mixture.
• Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Steps:

• Prepare grill for medium-direct heat.
• Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine.
• Arrange 2 slices each of red onion and lemon over the margarine.
• Sprinkle with one tablespoon of almonds and half of the green onions.
• Arrange the fillets in a single layer over the onions, lemon and almonds.
• Top with remaining red and green onions, lemon and almonds.
• Sprinkle lightly with salt, pepper and paprika.
• Fold the long sides of the foil together in locked folds.
• Fold and crimp short ends; seal tightly.
• Place the packet directly on the cooking grate.
• Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.