July 12th, 2004|
Next, place some pats of butter on each piece of fish (for example, about three pats per fillet for a 2 lb. bass, or about 6 pats for a whole 2 lb. bass). Sprinkle some lemon pepper, salt, and Old Bay seasoning to taste over the fish. If you like hot sauce, put a little Tabasco sauce or Trappey's Bull sauce on the fish.
Pour about a quarter cup of water or white wine into the "pan," being careful to not wash your seasonings off the fish. (You may need more liquid if you are cooking a large amount of fish in a large "pan.")
Slice some good Vidalia onion (or Texas sweet onions if you don't have Vidalias!) and cover each fillet or whole fish with the onion slices.
Form a cover from another piece of aluminum foil and fold the edges of the bottom of the foil "pan" to the top of the "pan," ensuring a tight seal. Place the "pan" in a preheated oven at about 350 degrees, or on your grill or in your fire.
(If you have a really hot fire, use a grill rack to keep the fish out of the extreme heat.) In the oven, filleted fish will be done in about 10-12 minutes; whole fish in about 15-20 minutes, again, depending on size of the fish. When you go to check on the "doneness" of the fish, be extremely cautious when opening your "pan!" The steam will give you a bad burn! The fish is done if you can flake it with a fork.
Make a "pan" just as you do for the fish. Slice up some red and white potatoes (peeled or unpeeled, whatever you like) into chunks about 1 inch square. Do the same for Vidalia onions (or Texas sweets again), and slice some carrots into one inch chunks. The amounts of these vegetables can be variable, according to how many folks you are serving.
Next, put about a quarter to a half stick of butter (for 4-8 people) in the mix, and generously apply (about two tablespoons) Lea and Perrin's White Wine sauce (the one for chicken).
Add a half cup or so of water or white wine, some salt and pepper to taste, and some Tabasco or Trappeys, if desired. Again, make a cover for your "pan," sealing it well by folding the edges.
Cook in the oven, on the grill, or in the fire for about 30-45 minutes. Again, use caution opening the "pan" when checking for "doneness." The concoction will be done when the potatoes are tender to the fork.
Some variations I like are to add green beans, whole kernel corn, or baby lima beans. As one would expect, the firmer vegetables are best in this recipe.
Give these a whirl and let me know how you all like 'em! ~ Gary D. Jenkins
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