MIX PLAY EAT
  • Menu
  • Blog
  • Contact

Black Bass with Sage Butter

7/19/2018

2 Comments

 
This dish is all about a simple, game-changing technique I learned from my husband, the real chef in our family. (See  cooking directions below for details.) Black bass is a delicious, small-sized fish which is caught right near us, in the north Atlantic, so it's always available at our farmer's market, and it's almost a weekly staple for us. Not only is fish, in general, tasty and good for you, it's also quicker and simpler to prepare than pretty much any other protein, I find, and therefore a great option for busy families. And by just adding a few sprigs of fresh herbs, like sage, in this case, you can add tons of flavor and enjoy a truly delicious meal in no time, any day.

Ingredients:
Count about 1/3 to 1/2 a pound of fish per person, depending on how hungry you are 
A couple nice sprigs of fresh sage, rinsed and dried
Olive oil
Butter
(Sides of your choice)

To prepare:
Make sure all fish scales and bones have been removed.
Rinse the fish, dry it well, and gently slash the skin side a couple of times with the tip of a sharp knife to keep it from curling as it heats and cooks. (If you forget this step, as I often do, don't worry. The fish will taste and pretty much look the same).)
Season both sides with salt and pepper.
Meanwhile, pre-heat a heavy skillet over high heat for a couple of minutes. Drizzle enough olive oil to coat the bottom of the pan, and arrange fish skin side down in the hot pan--then immediately reduce heat to medium-high (you want a nice, strong sizzle when the fish hits the pan, though). 
After two to three minutes, add a tablespoon of butter and the sage to the pan. Now here's the technique that makes this dish come together and taste amazing in minutes: Tilt the pan up, holding the handle, so that the butter and sage pool down on the opposite end of the pan. This allows you to grab a spoon and quickly baste the fish with the sage-infused butter.
Baste for about a minute or two, making sure to give. each fillet a few good coatings.
Lower the pan back down onto the stovetop, and gently flip the fish. (Not only does this trick add all the flavor to the fish, it also prevents it from sticking to the pan, when you flip it. Genius!)
Allow fish to cook over medium heat just another 2 minutes, or until cooked through.

Serve immediate, with one last drizzle of sage butter, and sides of your choice. We often opt for couscous and greens, which takes mere minutes, because weeknight are so hectic.

​Enjoy!
2 Comments
help writing papers link
12/18/2019 06:15:20 pm

I haven't tried cooking sea bass before, but I have heard great things about it. I think that it is my duty as a chef to try it out, though. I know that it can be a very difficult dish to prepare, but I am really interested in taking the challenge. I want to test myself as a cook, and I just know that this is the dish for it. I will tell you all about what happens after I prepare it.

Reply
fishing piers in san francisco link
3/16/2020 11:24:50 pm

This type of hull is probably the most common hull style. Many manufactures of boats built today use adjustments of this style.

Reply



Leave a Reply.



    ​Related Articles
    ​

    For the New York Times for Kids, I reported on tasty ways 5 Different Hot Chocolates from Around the World are prepared and savored. 

    For the Washington Post Kids Post, I spoke to an edible bug expert in Brooklyn, and wrote about how we can eat our way to sustainable future—with an important caveat and warning at the end, for those of us with food allergies!

    This old-school parenting hack I wrote about for LifeHacker will make your breakfasts a breeze, and allow for two family meals, some days.

    My essay about leaving my career to cook for my allergic kid, published by Allergic Living magazine.

    My essay about the challenges of holidays with How the Grinch almost stole our gingerbread house.
     

    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

    RSS Feed

Powered by Create your own unique website with customizable templates.