Bass For 1 Or 2 Recipes

"A twist on an epicurious.com recipe. So quick and flavorful. Serve with jasmine rice or some type of asian green such as bok choy."

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Ingredients: fish fillets, fresh lime juice...

"My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results."

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Ingredients: fresh crabmeat, panko...

"Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!"

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Ingredients: sea bass, leeks, olive oil...

"This came from Noreast.com. a few years ago, one of my husbands favorite fishing web sites. It's so simple to prepare yet elegant enough for company. You will not be disappointed!"

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Ingredients: pepper, extra virgin olive oil...

"This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a..."

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Ingredients: tilapia fillets, fresh garlic...

"I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!"

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Ingredients: Mrs. Dash seasoning mix, coarse grain mustard...

"From The Tanner Brothers. Serve with stir-fried vegetables such as carrots, peppers,spring onions, pak choy, bean sprouts and fennel and a couple of spoonfuls of parsley mash (mashed potato with fresh parsley and salt and pepper)."

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Ingredients: Thai fish sauce, sweet chili sauce...

"Gourmet. April 1990."

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Ingredients: fettuccine, fresh lemon juice...

"To wrap fish in parchment paper will protect the against the high heat. The steam can still escape, but the fluids and the flavours are kept inside. You can use almost any fish with this technique, but I would suggest to use whole fish. Serve the fish still wrapped in paper and "open" it on the table. A burst of wonderful flavours will escape...."

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Ingredients: fresh rosemary, sea bass...

"This is an easy recipe to pull together. If you're being really indulgent you'll want one fish each. But if you have a few side dishes, one fish per two people will be enough for a taste of this treat. We serve it with mashed potatoes (with some of the extra onions mixed in) and green peas."

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Ingredients: sea bass, garlic, honey...

"I don't even like fish that much. But this is superb. This recipe is ideal for a pond bass - one that would normally taste like the murky water it swims in. It goes from bottom feeder to beautiful. I've tried this with other fish too and it's so tasty. Even got the complements of a three star chef on this one."

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Ingredients: fresh basil, fresh oregano...