Bass: Pontchartrain's Bass

posted by Connie 05-25-103 2:01 PM

Pontchartrain's Bass (or Perch)
from the Recipe Box

4 tablespoons [60 mL] butter
6 large fresh mushrooms, sliced
1 cup [250 mL] fresh crabmeat
6 slices red bass, 1-inch [2.5-cm] thick, boned
2 tablespoons [30 mL] melted butter
2 tablespoons [30 mL] lemon juice
2 green onions, minced
6 lemon segments
Salt and pepper, to taste

Into a frypan, melt 4 tablespoons [60 mL] butter; lightly brown mushrooms and crabmeat for 5 minutes. Set aside.

Salt and pepper fish slices on both sides; arrange in a shallow oven-proof dish. Brush one side of slices with melted butter and lemon juice, already mixed together.

Broil for 10 minutes, 3 inches [8 cm] from heat. When done on one side, turn fish slices, brush with melted butter and lemon juice on the other side. Broil for 5 minutes.

Equally divide crabmeat mixture over fish slices; broil for 5 minutes more. Serve, garnished with green onions and lemon segments.

Servings: 6

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