Broiled Bass
Broiled bass fillets with a savory marinade, enhanced by lemon juice, Tiger sauce, and black pepper, offering a flavorful and tender seafood dish suitable for seafood lovers.
Ingredients
Instructions
- Soak fillets in 3 to 4 tablespoons salt in 2 quarts water overnight to rid bacteria and musky scent.
- Double rinse fillets and place on a foil-lined cookie sheet.
- Butter the fillet tops with a basting brush to moisten, then baste with lemon juice to prevent drying out.
- Add Tiger sauce and black pepper to the fillets.
- Broil at 450°F with the oven hot when you place the fillets inside.
- Use a fork to check tenderness; fillet pieces will start to roll up and flake when tender.
Tips & Substitutions
For a more flavorful bass, consider adding herbs like dill or parsley along with the lemon juice. If you don't have Tiger sauce, a mix of sriracha and soy sauce can be a good substitute. Ensure your oven is preheated to avoid sticking, and use a broiler-safe pan if available. This recipe can also work well with other fish like snapper or trout for variety.
Serving Suggestions
Serve the broiled bass with a side of steamed vegetables or a fresh salad to complement its flavors. A light vinaigrette pairs beautifully with the fish. Consider serving it alongside rice or quinoa for a complete meal. This dish also makes a great filling for tacos, perhaps with a drizzle of Aunt Edna's Shrimp Dip for a delightful twist.
Storage & Reheating
Store leftover broiled bass in an airtight container in the refrigerator for up to two days. To reheat, place the fillets in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving as it can make the fish rubbery. Enjoy the remaining bass in salads or wraps.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Bass contains roughly 143 calories, with 3g protein, 29g carbohydrates, and 2g fat. It is a good source of potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 655mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bass fillets for this recipe?
Yes, you can use frozen bass fillets. Just make sure to thaw them completely before soaking them in saltwater. This will help maintain the texture and flavor of the fish. Follow the same soaking and cooking instructions once thawed.
What can I do if I don't have a broiler?
If you don't have a broiler, you can bake the bass in the oven at 400°F instead. Increase the cooking time slightly, checking for tenderness with a fork. This method will still produce a deliciously cooked fish, though it may not get the same crispy top as broiling.
How do I know when the bass is fully cooked?
The bass is fully cooked when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F. If the fillet pieces start to roll up and flake, it's a good indicator that it's done. Keep an eye on it towards the end of the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).