WHITE BASS RECIPE FOOD NETWORK RECIPES

Steps:

• Wash fish and pat dry.
• Spread flour on a plate.
• Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
• Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
• When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
• Place fish in the pan and brown 1-1/2 minutes on each side.
• Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
• Remove to a warmed side plate.
• (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
• Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
• Add the butter and swirl to melt and blend.
• Correct seasoning and pour sauce over fish.
• Garnish with additional oregano and lemon slices.

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.