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Bass Filets - Chap Troutman

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Wayne's Words Archive

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THIS IS FOR AN OVEN BUT WORKS FINE ON A B-B-QUE

1 1/2 TO 2 LBS. BASS FILLETS
1/4 CUP BUTTER
1 TBS LEMON JUICE
1/4 TSP GRATED LEMON PEEL
1/4 TSP GRATED ORANGE PEEL
1 TSP DRIED TARRAGON
PARSLEY SPRIGS
LEMON OR LIME WEDGES
SALT
PEPPER

BUTTER FOIL AND PLACE ON BROILER PAN (OR ON B-B-QUE) PLACE BASS FILLETS ON FOIL. MELT BUTTER IN A PAN AND ADD THE LEMON JUICE, PEELS, TARRAGON AND SALT AND PEPPER TO TASTE. MIX AND BRUSH ON FILLETS.

PLACE FILLETS UNDER BROILER ABOUT 4 INCHES UNDER THE ELEMENT OR ON THE QUE FOR APPROX. 8 TO 10 MINUTES.

BRUSH OFTEN WITH THE LEMON/BUTTER MIXTURE. DONE WHEN IT WILL FLAKE WITH A FORK. SERVE WITH THE LEMON OR LIME WEDGES. GARNISH WITH PARSLEY.

THIS METHOD WORKS SUPER WITH STRIPERS. JUST REMEMBER TO REMOVE THE RED MUSCLE MEAT FROM THE FILLET.
 
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