PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
TOMATO-BASIL STEAK
We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1116mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 32g protein.
SKIRT STEAK W/BASIL SAUCE
I adapted this recipe from gourmet magazine. The original calls for cilantro, so feel free to use that instead. I am not a big meat eater, but i do love skirt steak!
Provided by chia2160
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
- mix cumin, salt and pepper and rub into both sides of skirt steak.
- spray a grill pan with cooking spray.
- add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
- slice steaks thinly across the grain, serve with sauce.
Nutrition Facts : Calories 395.6, Fat 24.3, SaturatedFat 6.7, Cholesterol 89.2, Sodium 143.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 40.8
BASIL-BUTTER STEAKS WITH ROASTED POTATOES
A few ingredients and 30 minutes are all you'll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Bake potato wedges according to package directions., Meanwhile, sprinkle steaks with salt and pepper. In a 10-in. cast-iron or other ovenproof skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° until meat reaches desired doneness, 15-20 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.
Nutrition Facts : Calories 538 calories, Fat 29g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 740mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
BASS STEAKS WITH BASIL-PEPPER COMPOTE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- In a large bowl combine the garlic, olive oil and lemon juice. Add the salt and black pepper and whisk well to combine. Slowly drizzle in the white wine. Add the onions and peppers, stir well to combine and set aside for 1 hour. Add the tomatoes and basil, stir and adjust seasoning with more salt and pepper to taste. Place the bass in this mixture and marinate for 1 to 4 hours.
- If using a charcoal grill, prepare the coals. When they are hot, remove the bass from the marinade and grill on each side for 5 to 8 minutes, depending on the thickness of the bass. After turning the fish, spoon the marinade over the bass and partially cover the grill so that the fish is allowed to smoke. Use a spatula to place each steak and its topping on plates and serve immediately. (If using a broiler, follow the same instructions, broiling the bass on one side, turning it, spooning on the marinade and broiling until done. Allow at least 4 inches between the fish and the flame to avoid burning.)
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 1164 milligrams, Sugar 6 grams, TransFat 1 gram
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