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Bass with Avocado Sauce Easy Recipe.
Freshwater bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Easy and delicious, low fat, healthy recipe how to bake bass with avocado, skim milk, lime juice, garlic, soy sauce, grated lemon rind, Dijon mustard and in hot sauce.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. Nutritional Information Per serving: Calories 212, Fat 10g (43% calories from fat); Protein 23g, Carbohydrate 7g, Cholesterol 77mg, Sodium 246mg.
Ingredients:
- 1 lb fresh Bass fillets, (16 oz)
- 2 tbsp lemon juice
- 1 tbsp low sodium soy sauce
- 1 tsp lemon rind grated
- 1 tsp Dijon mustard
- 1/3 cup dry bread crumbs fine
- Vegetable cooking spray
Ingredients for Avocado Sauce:
- 1 ripe avocado coarsely
- 1/4 cup skim milk
- 1 tbsp lime juice
- 1 garlic clove minced
- 1 dash hot sauce
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Serves/Makes: 4
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How to make an Avocado Sauce:
- Mix in a blender avocado, skim milk, lime juice, garlic and hot sauce and process until smooth.
How to cook Bass with Avocado Sauce:
- Place bass fillets in salt water and let it soak for 10 minutes.
- Wash well, then rinse under cold running water and pat dry with paper towels.
- Combine lemon juice, soy sauce, grated lemon rind, and Dijon mustard in a shallow dish.
- Dip fillets in lemon juice mixture, and dredge in bread crumbs.
- Preheat oven to 450F.
- Place on a baking sheet coated with vegetable cooking spray.
- Bake for 7 minutes, then turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork.
- Transfer fillets to a serving platter, and top with avocado sauce.
Notes:
This Bass with Avocado Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Bass with Avocado Sauce serves/makes: 4
Main Ingredient: Largemouth Bass
Preparation Method: Baked
Cuisine: American
How to clean a Bass:
Place the Largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a Largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs: heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
How to fillet Bass:
Lay fish on its back and cut cross ways below belly fins. Turn fish on side and run knife horizontally and cut towards tail, cutting through rib bones to the tail. Stop when you get to the tail and flip fish over and do the same thing on other side. Flip fillet again, grip the handle and run your knife between skin and flesh. Pull the handle and push the knife rocking gently towards the tail end. Remove bones at rib cage.
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