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Green Peppercorn & Raspberry Vinegar Bass

  All purpose flour 1⁄3 Cup (5.33 tbs)
  Bass fillets/Substitute fillet 1 1⁄2 Pound, skin removed, cut in half crosswise (Each Fillets Of 6 Ounces)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Vegetable oil 1 Tablespoon
  Chopped shallots 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄2 Cup (8 tbs) (Ready To Serve)
  Creme de cassis 1⁄4 Cup (4 tbs)
  Raspberry vinegar 3 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Brown sauce 1⁄2 Cup (8 tbs)
  Green peppercorns in brine 2 Tablespoon, drained

Place flour in shallow dish.
Dredge fillets in flour to coat.
In 12-inch skillet, heat 7-8 inch oil over medium heat.
Add fillets.
Fry for 4 to 7 minutes, or until golden brown, turning over once.
Remove fillets 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 1/2 to 2 minutes, or until tender.
Stir in broth, creme de cassis, vinegar and juice.
Bring mixture to a simmer.
Reduce heat to medium-low.
Simmer for 10 to 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.

Recipe Summary

Main Dish

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Green Peppercorn & Raspberry Vinegar Bass Recipe