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| | | Green Peppercorn & Raspberry Vinegar Bass | Favorite of Harry Behrens - Buckeye Lake, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
1/3 cup all-purpose flour
1 ½ lbs. bass, skin removed
Vegetable oil
¼ cup chopped shallots
½ cup ready-to-serve chicken broth
¼ cup crème de cassis
3 tablespoons raspberry vinegar
1 tablespoon fresh lemon juice
½ cup brown sauce
2 tablespoons brined green peppercorns, drained
Place flour in shallow dish. Dredge bass fillets in flour to coat. In 12-inch skillet, heat 1/8 inch oil over medium heat. Add fillets. Fry fro 4-7 minutes, or until golden brown, turning over once. Remove bass from skillet. Place on serving platter. Cover to keep warm. Set aside.
In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add shallots. Cook for 1 ½ minutes, or until tender. Stir in broth, crème de cassis, vinegar and juice. Bring mixture to a simmer. Reduce heat to medium-low. Simmer for 10-15 minutes, or until mixture is reduced by half, stirring occasionally. Add brown sauce and peppercorns. Simmer for 1 minute, or until hot, stirring constantly. Spoon sauce over fish.
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