Smoky-Spicy Bass

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino


  • 1 tablespoon smoked sweet paprika, a palmful
  • 1 1/2 teaspoons granulated onion, half a palmful
  • 1 1/2 teaspoons granulated garlic, half a palmful
  • 1 teaspoon coriander, half a palmful
  • 1 teaspoon dried mustard
  • 1/4 teaspoon cayenne pepper
  • 4 fillets black bass, skin-on
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Lemon wedges, for garnish
  • Chopped parsley leaves or chives, for garnish


Step 1

Preheat the oven to 250 degrees F.

Step 2

Heat a cast iron skillet over medium-high to high heat. Put a platter in the oven to warm.

Step 3

Combine all the spices in a small bowl. Score the skin of the fish with several shallow hash marks using a very sharp knife. Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.

Step 4

Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side. Transfer the fillets to the warm platter. Serve with lemon wedges and garnish with parsley or chives.

Leave a Reply

Your email address will not be published. Required fields are marked *