MMMMMMM, Fresh Bass
Most of us won’t be out there on the freezing water with the knowledge and determination to catch a tasty fresh bass, but luckily there are a few groceries and fish shops where we can pick a couple up without the struggle of actually fishing. You may or may not get the delicate, flaky melt in your mouth quality of a fresh fish, but chances are the delicious flavor will carry through.
Clean and scale the fish if this hasn’t already been done. Place a piece of fresh scallion, chives or dill in the inner fold of the fish after rubbing it with a little olive oil and salt. Bake on a rack placed in a baking pan for 10 minutes per pound.
Serve with a tasty garlic dill potatoes and carrot red cabbage slaw.
Garlic Dill Potatoes
Peel and slice potatoes in about 1 inch chunks. Boil until just soft when pierced with fork. Drain water, add 1 T butter, and enough milk to stir until thick with small chunks. Stir in 1/4 t garlic and dill.
Carrot Dill Slaw
Grate 1/2 pound of carrots and 1/4 pound of red cabbage. Salt and pepper thoroughly and stir. Add 1 T white vinegar, 2 T oil, and 1 t sugar. Stir completely.
Besides being low in bad fats, fish is loaded with protein and good fats. The eagles got this dinner right.