Pan Fried Black Bass with Maitre D'Hotel Sauce

Name: Pan Fried Black Bass with Maitre D'Hotel Sauce
Yield: 4
Cuisine: Fusion
Ingredients: garlic; butter; salt; lemon juice; black pepper; parsley leaves; cornmeal; sea bass; flour; butter; salt and black pepper

Submitted by xmas

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old “fried fish angler."

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

Maitre d"hotel sauce

CLOVE GARLIC
smashed

CUP BUTTER

TEASPOON SALT

TABLESPOON LEMON JUICE

⅛

TEASPOON BLACK PEPPER

TABLESPOON PARSLEY LEAVES
finely minced

The fish

CUP CORNMEAL
yellow

1-LB. SEA BASS
dressed and skinned *

CUP ALL-PURPOSE FLOUR

TABLESPOONS BUTTER

X SALT AND BLACK PEPPER
fresh *

Directions

Make the sauce first.

In a bowl set the butter out to soften.

Then cream it with a fork and then a spoon until it is light and fluffy.

Work in the salt and pepper.

Mix the smashed garlic and the lemon juice, then work this liquid into the butter.

Take a bit of time to do this.

Mix in the parsley and serve in a gravy boat with a spoon.

Pan fry the bass remembering to brown the fish on both sides but not to over cook.

Serve hot on hot plates and pass the sauce.

* not incl. in nutrient facts

Comments

Nutrition Facts

49g

Amount per Serving

Calories 259 81% of calories from fat

% Daily Value *

Total Fat 23g 36%

Saturated Fat 15g 73%

Trans Fat 0g

Cholesterol 61mg 20%

Sodium 460mg 19%

Total Carbohydrate 4g 4%

Dietary Fiber 1g 3%

Sugars g

Protein 3g

Vitamin A 16% • Vitamin C 5%

Calcium 1% • Iron 4%