grilling bass filets?

[stump jumper]

Anyone know a good marinade or rub to use to grill bass filets? I know how to fry them and bake them but thought grilling them might be pretty good also. I thought of using Cavendar's but not sure what might be good to soak them in, if anything.

 

[Guest]

About the only thing that I would say to do to a bass fillet is to lovingly rub it with your favorite seasoning. Personally, I don't want anything that's going to overpower the taste of the fish, and I don't want anything that is going to make the person question the sanity of the person cooking the fish.

Also, not that it wouldn't be good on the grill, but just as a precaution, use some aluminum foil that has been rubbed with olive oil.

That's something that you might try. Give it a shot of EVOO and some rosemary. If not rosemary, some fresh oregano. If you are wanting the authentic bass flavor, catch the fish on a lure that has anise scent embedded with it, and then cook it with some taragon! LOL That might not be the best flavoring, but, it's an idea.

 

[Buoy-Master]

I tried this the other night. Use tooth picks if you dont have twine.</p>

Real Good!!!! Great recipe site too... </p>

<div style="FONT-WEIGHT: bold; FONT-SIZE: 18px; COLOR: black"></div><div style="FONT-WEIGHT: bold; FONT-SIZE: 18px; COLOR: black"></div><div style="FONT-WEIGHT: bold; FONT-SIZE: 18px; COLOR: black">BARBECUED FISH</div><div style="FONT-WEIGHT: bold; COLOR: black">Printed from COOKS.COM</div>

<div style="PADDING-LEFT: 20px; COLOR: black">2 (3-4 lb.) fresh bass or catfish
8-10 strips bacon
1 c. bottled barbecue sauce
1 tbsp. finely diced onion
Juice of 1 lemon
Dash of Worcestershire sauce
Dash of Tabasco sauce
Catsup (opt.)</div>

<div style="COLOR: black">Cut fish crosswise into 1 1/2" steaks; wrap each steak with strip of bacon. Tie securely with twine. Place steaks on grill. Combine all remaining ingredients. Baste steaks with mixture, turning occasionally. Grill until done. Yield: 6 to 8 servings.</div><div style="COLOR: black"></div>

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[Jack]

In my humble opinion.......

The best grilled fish, no matter what species, has one thing in common!

Fillet the fish and leave the skin side on, scales and all.

Get the grill hot.....

Melt some REAL butter in a sauce pan, add a couple of cloves of crushed garlic to the butter, a dash of salt, black pepper, and a pinch of red pepper. Simmer for five minutes, and let it cool just a little.

Lay the fillets on the grill skin side down, brush with the butter mixture, and cook it about 8-10 minutes. Do NOT turn the fillets, leave them skin side down.

Take the cooked fillets off the grill.......Break out your fine "china plates", and chow down!!emoHungry

The fish will seperate from the skin side very easily. emoToast