It's Friday, time to get some Bass. Black Bass Two Ways....

Pan Seared Black Bass With Pasta & Grilled Vegetables

Deep Fried Black Bass with Clams

Sometimes it's hard to choose, be it an outfit, best directions, the right party to go to, or the best way to prepare a dish for family and friends.  At times the pressure can be so intense to go left rather than the familiar right, one may choose to opt out all together. For me the best remedy often times is to do both, after all who writes the rules for you anyway?  I hope the answer is "you write your own rules."  I know that for me I dance to the beat in my head no matter what's playing around me.  Choosing for yourself can be so liberating it just may become addictive.

When I cook for the blog I have no idea what it is I want to make until something moves me.  I literally walk into the store as a clean slate and allow myself to be drawn in by something, whatever that something is.  There are moments when I am drawn to an item and torn over the way I want to cook it. Today I had such a moment when deciding what to cook for the entry.  I knew I wanted Black Bass but I really wanted to have it two different ways....


On the menu today :  Black Bass Two Ways.....

Pan Seared Black Bass with Casarecce, Grilled Zucchini, Squash & White Corn.


Fried Whole Black Bass with Parrardelle and Tri-Colored Tomatoes.



For the Pan Seared Bass we will need the following:

• Black Bass Filet w/ skin on (1 pp)
• Course Kosher Salt (2 pinch)
• Casarecce Pasta (6 oz)
• Olive Oil (2 tsp)
• Zucchini (2 ea)
• Squash (2 ea)
• Fresh White Corn (2 ears)
• Shredded Carrots (1/2 cup) for Garnish

Take the filet and cut into 3 equal portions on the bias and pat dry with a towel and salt then place in the refrigerator for later use.  

Boil water for the pasta being sure to salt the water add Casarecce (pasta) and cook until done, it should take 9-11 minutes. Once done drain and toss in olive oil then set aside.

Cut the zucchini, and squash into strips or julienne style and cut the corn off of the cob.  Heat a sauté pan and add olive oil, once oil is hot add the zucchini and squash to cook until slightly browned.  Remove the squash and zucchini from pan to add to pasta and cook the corn until slightly brown.  Once the corn is done add it to the pasta, add salt and toss to combine. 

Take the fillets out of the refrigerator and heat a skillet. Add olive oil and place the fish Skin Side Down in the skillet being sure to allow the fish to sit undisturbed for 3-4 minutes.  Using a spatula flip the fish to the Flesh Side and allow to cook for 2-3 more minutes or until done.  Plate by placing the pasta down first and then add the fish, pour sauce around or on the fish and enjoy.

Casarecce, Zucchini, Squash, White Corn

For the Fried Whole Bass we will need the following:

• Whole Black Bass (scaled and gutted with the head, tail and fins on)
• Flour (1/8 cup)
• Vegetable Oil (1/2 gal)
• Deep Fryer (1)
• Wooden Skewer (1 each)
• Course Kosher Salt (2 pinch)
• Cayenne Pepper (1 pinch)
• Paprika (1 pinch)
• Red Chili Flake (1 pinch)
• Old Bay Seasoning (3 pinch)
• Shredded Carrots (1/2 cup)
• Green Onions (1 bunch)
• Habanero Pepper (1 ea)
• Pappardelle Pasta (8 oz)
• Cherry Stone Clams (10-12 ea)
• White Wine (1/4 cup)
• Tri Colored Cherry Tomatoes (12 ea) 

Take the whole Black Bass and place skewers in the fish in the shape you desire, most choose either an S shape (pictured below) or a circle.  Add the cayenne pepper, paprika, red chili flake, salt and old bay seasoning to the flour and shake the fish in the mixture to coat as seen below.  Place in the fryer with the still skewer in and cook until done (7-12 min depending on size of the fish).  Once the fish is cool enough to touch carefully remove the skewer before serving.

Heat water for pasta and cook until done, normally 4-7 minutes drain and toss in olive oil to coat.  Cut the tomatoes in half, lengthwise and add to the pasta.  Add salt and toss to combine. 

Heat a sauté pan and add oil and the clams, add the white wine and cover until done, should take 3-4 minutes.

To plate, place shredded carrots down as garnish add the fish and clams (see below).  Slice the green onions and the habanero and place around the fish as garnish.  Add sauce for color and plate the pasta separately and enjoy your meal.

Floured Fish with Spices

Pappardelle with Tri Colored Cherry Tomatoes

Pappardelle

Spicy Goodness

For the Sauce (Garnish) you will need:

• Tamari (Soy Sauce 1/4 cup)
• Sugar (1/8 cup)
• Garlic (1 clove)
• Corn Starch (1/16 cup) for slurry
• Water (1 Tbs)

On the menu for dessert today :

Grand Marnier Infused Chocolate Ice Cream w/ Cake & Sliced Golden Nuggets

We will need the following:

• Chocolate Ice Cream (4 cups)
• Grand Marnier (1-4 Tbs)
• Pound Cake (1 slice pp)
• Golden Nugget Mandarin Orange (3 slice pp)
• Sugar (1/16 cup)
• Milk (1 cup)
• Cocoa Powder (3 Tbs)
• Mandarin Zest (1 Tbs)

Scoop the ice cream out and place in a bowl, add the Grand Marnier and Mandarin zest, stir to combine then cover and place in the freezer (allow 1 hour to reset).  Once the ice cream is done and bowled for serving add more zest as garnish.

Heat a skillet and add butter, browning both sides of the cake.  Slice the Mandarin and plate the dessert (see below).

Make caramel (see post 4/24/12) adding warmed cocoa, and milk, this will be your sauce.  Garnish in which ever way you choose and enjoy.

Grand Marnier Infused Chocolate Ice Cream with Cake And Sliced Golden Nuggets