Bass Francaise

[SpurHunter]

Toasted whole-wheat hogie roll with a pan-seared bass fillet.
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Bass had a light egg-wash with tarragon and lemon.
Thin sliced some zucchini alsoI also pan seared with just a light dust of salt-pepper-garlic powder.
Abrush of pesto-mayo and a sprinkle of grated mozzarella cheese, plus fresh tomato slices topped it off.

Although traditionally a francaise recipe includes dreging the item in flour first, I skip that to gain a much lighter finished product, which allows better flavor of the fish. </p>

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[BustinBass197]

Looks pretty good! Bass has never been on of my favorites to eat, but I would definately eat that from the looks of it.

 

[EricM]

Egg-wash? Terragon??? PESTO-MAYO????? I've seen this guy eat a skipjack sandwich. Don't let him fool you about a DELICATE taste emoLaugh emoLaugh emoPoke

 

[SpurHunter]

BustinBass197 - 7/26/2010 2:36 PM Looks pretty good! Bass has never been on of my favorites to eat, but I would definately eat that from the looks of it.

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Your cooking it wrong then. </p>

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[SpurHunter]

EricM - 7/26/2010 3:44 PM Egg-wash? Terragon??? PESTO-MAYO????? I've seen this guy eat a skipjack sandwich. Don't let him fool you about a DELICATE taste emoLaugh emoLaugh emoPoke

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ONE time......I will never live that one down huh? </p>

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[BustinBass197]

SpurHunter - 7/26/2010 4:46 PM

BustinBass197 - 7/26/2010 2:36 PM Looks pretty good! Bass has never been on of my favorites to eat, but I would definately eat that from the looks of it.

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Your cooking it wrong then. </p>

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Probably. To tell you the truth I have not ate that much bass before. Everytime I have cooked some it turns out too fishy.