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BASS FILLETS WITH CITRUS SAUCE
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Serves 4-6
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 In
the middle of winter, when the February blahs have you longing
for summer, take out a few packages of bass fillets (or other
fish with light flesh and low oil content) and try this recipe.
The addition of the citrus sauce brings back the warmth of
summer.
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Note: Proper freezing technique is the key to preserving
the taste of freshly caught fish for months after their capture.
I recommend placing the fillets in a zip-lock freezer bag.
Fill the bag with water and put in a freezer. After 12 hours,
check to see that the fish is frozen in ice. If any portion
of the fillet is sticking out of the ice, fill with more water
until covered, then re-freeze. Once the fish is frozen in
ice, remove any air that you can from the bag and reseal.
This should keep the fish good for four to six months.
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4-6
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large fillets
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plain flour
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1/4
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cup butter
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1
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tablespoon olive oil
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2
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tablespoons lemon juice
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1/2
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cup grated mozzarella cheese
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1. Rub fish fillets with flour on both sides. Heat butter and oil
in large frying pan, add fish and cook on both sides until brown.
Add lemon juice and continue to cook until fish is just tender.
Place fish on serving plates, top with a little sauce, then sprinkle
with cheese. Grill a few minutes or until cheese is melted and bubbling.
Serve immediately with sauce.
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CITRUS SAUCE
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8
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ounces half-and-half cream
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1
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tablespoon dry sherry
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2
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tablespoons dry white wine
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1
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teaspoon grated orange rind
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1
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teaspoon grated lemon rind
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2
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tablespoons lemon juice
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2
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egg yolks slightly beaten
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1. Combine cream, sherry, wine, orange and lemon rinds and lemon
juice in saucepan. Bring to a boil, reduce heat and let simmer uncovered
for about 10 minutes. Remove from heat and quickly stir in egg yolks.
Continue to stir until sauce slightly thickens, and use immediately.
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Wine Suggestions:
Andres Hochtaler Dry
Cave Spring Riesling Dry V.Q.A.
York Hills Cellars Cabernet Sauvignon
Stonechurch Cabernet Sauvignon V.Q.A.
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Recipe by: Susan Kane
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Photograph by: Susan Kane
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