19 bas recipes

Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y'all.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Pan-seared sea bass fillets seasoned with a French herb blend of parsley, chives, marjoram, tarragon, and rosemary. Simple, elegant, and ready in under 40 minutes.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

A very creamy and rich ice cream with 25% butterfat. Store in a deep freezer for best results.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Creamy Indian barfi made with ground almonds, cashews, evaporated milk, and butter. Just 5 ingredients and 45 minutes for rich, melt-in-your-mouth milk fudge squares.

Caramelized onion and basil pasta with five pounds of sweet onions slow-cooked into a golden, jammy sauce deglazed with brandy. Tossed with fresh basil and Parmesan. Simple and stunning.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!