Smoky-Spicy Bass Recipe

Name: Smoky-Spicy Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 250 degrees F.
2
Heat a cast iron skillet over medium-high to high heat.
3
Put a platter in the oven to warm.
4
Combine all the spices in a small bowl.
5
Score the skin of the fish with several shallow hash marks using a very sharp knife.
6
Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.
7
Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side.
8
Transfer the fillets to the warm platter.
9
Serve with lemon wedges and garnish with parsley or chives.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Smoky-Spicy Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky-Spicy Bass

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