Get the latest Bass recipes from Group Recipes. http://www.grouprecipes.com/tag/bass This recipe is adapted from something I saw on a foodie TV show, but this is entirely my own take on it. http://www.grouprecipes.com/45097/sea-bass-with-fresh-tarragon-sauce.html Cured Chilean Sea Bass Rillettes, with a wonderfulll Smokey, foei flavor. A rillette is a meat that is braised or baked until tender, shredded in a mixer with a patle attachment, and then cured in a ramiken, sealed with fat so that oxygen can not get in and corrupt the curing meat. http://www.grouprecipes.com/44117/smoked-sea-bass-rillettes.html This bass is flaky and delicious. It is also great with other herbs. add what you like! http://www.grouprecipes.com/43746/herbed-sea-bass.html This is a lovely fish presentation with an Asian flavor. You may substitute red snapper, sole, cod or haddock for the sea bass, if desired. Enjoy. Recipe from Bon Appétit. http://www.grouprecipes.com/40530/sake-steamed-sea-bass-with-ginger-and-green-onions.html A sweet glazed bass with fragrant Jasmine rice. Adapted from a Wolfgang Puck recipe. http://www.grouprecipes.com/38776/roasted-bass-with-miso-glaze-on-jasmine-rice.html If you use pre-cooked (canned or frozen) lentils you can cut the preparation time by 40 minutes (but you will lose the extra thyme & bay flavours). French lentils de Puy are tiny, nutty tasting lentils that have a lot of texture. If you can get them, use them; if not, the regular green lentils work well. Salmon can be substituted if desired. Served with a good French bread and a salad, this can easily be stretched to feed 8. ORIGINALLY FROM: the LCBO's Food & Drink Magazine. http://www.grouprecipes.com/34068/roasted-sea-bass-with-braised-lentils-and-aioli.html Sweet and pungent fish. If you don't have water chestnut flour I'm sure you can find something suitable. Such as rice flour. http://www.grouprecipes.com/30895/tim-shin-yee.html I made this dish on the spot at a culinary competition. This is was the dish that stood out for us and the judges adored. I hope you will enjoy it as much as I enjoyed making it. http://www.grouprecipes.com/28834/fish-two-ways-with-roasted-corn-arugula-salad.html No dairy, nuts, or eggs in this wonderful dish. The peach salsa compliments the flavor of the delicate Sea Bass http://www.grouprecipes.com/25512/pan-seared-sea-bass-with-peach-salsa.html This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1973 Recipe from Rougemont, near Montreal, Quebec http://www.grouprecipes.com/25684/loup-de-merr-au-fenouil-striped-bass-with-fennel.html