Bass Étouffée
Many anglers shy away from eating bass. Whether it is because of habit or not being able to bring themselves to take a bass out of the lake, they are missing out on some pretty delicious food fare. This Bass Étouffée is absolutely delicious for cold water bass.
Bass Étouffée
Author: Rick Thompson
Recipe type: Lunch / Dinner
Cuisine: Bass
Ingredients
- 4 to 6 Filets of any fresh light fish (bass is particularly suited due to its texture, but catfish, flounder or tilapia work well also)
- 3 or 4 large sweet onions (Vidalia, Texas 1015, Walla-Walla, etc.) chopped in large pieces (yellow or white onions will do in a real pinch)
- ¼ cup Fresh parsley, coarsely chopped
- 2 + Tablespoons Paprika (for color)
- ½ cup margarine
- ½ cup extra virgin olive oil
- Corn starch (to thicken the sauce) mixed in cold water
- Salt, Pepper and Tony Chachere’s Seasoning (or Slap Ya Mama Seasoning) (Something with a little kick) (or if you have to, cayenne or red pepper and salt)
Instructions
- Sautee onions in margarine and olive oil in a very large skillet (non-stick works best) until the onions are translucent and soft. Salt and pepper to taste.
- Add chopped parsley and paprika and enough corn starch/ water slurry to make a nice sauce. Careful… not too thick and no lumps in corn starch mixture). Reduce heat to very low.
- Season fish filets with Tony’s to taste….. (this is where the Cajun Kick comes in… not in the sauce). Place filets on top of the Etouffee and cover with a tight lid.
- Cook fish and sauce for 25 minutes, gently shaking the pan with the lid on every few minutes (to keep the sauce from sticking to the skillet). DO NOT STIR or remove lid during cooking).
- Serve over white rice… I prefer Basmati Rice! Enjoy!
