This month, anglers head to the waters to reel in the pleasures of catching the most common fish species in spring. It’s the season of bass. The outdoor fun is not just held for recreation because there are fishing derbies, leagues, playoffs, and tournaments that are being held during these times.
Also, this weekend, the world is celebrating Mother’s Day and to pay tribute to the women who have made a lot of sacrifices to mold us to what we are today, we are releasing a series of content for this occasion. Fishing with mom is such a fantastic opportunity, what more if you bond together in the kitchen cooking the fish that you caught.
Bass Recipes To Cook With Mom
Bass, Bacon, and Arugula Sandwich
- 2 6-ounce boneless, skinless bass fillets, halved lengthwise through the center into 4 thin fillets kosher salt and black pepper
- 8 slices white sandwich bread, toasted
- 4 slices bacon
- 1 bunch arugula, thick stems removed
- ⅓ cup mayonnaise
- ¼ cup prepared pesto
- According to Real Simple website, it will be very easy to make this dish. First, use a small bowl to mix together the mayonnaise and pesto. Set aside.
- Then, use a large non-stick skillet and cook the bacon until crisp in medium heat for around eight minutes. Prepare a plate with a slotted spoon and transfer the cooked bacon here.
- Start to season the fish with ¼ teaspoon of salt and pepper. Cook in the same skillet used until opaque, around two minutes for each side.
- Place the pesto mayonnaise, bass, bacon, and arugula into the bread. Serve and enjoy!
Coconut Bass Over Rice Noodles
- 1 pound boneless, skinless bass fillet, cut into 2-inch pieces
- 8 oz. rice noodles
- 1 15-ounce can coconut milk
- 2 tablespoons canola oil
- 4 scallions, chopped
- 2 tablespoons Thai red curry paste
- 2 tablespoons Asian fish sauce
- 3 cups shredded napa cabbage
- sliced red chilies and lime wedges, for serving
- If you have the noodles ready in the package, you can follow the instructions on cooking the rice noodles.
- While doing so, begin to heat the oil in a large pot using medium heat. Then, add curry paste and scallions and beginning cooking, stir regularly until the scallions become tender. Do this for around eight minutes.
- Add in water, coconut milk, and the fish sauce and begin to boil.
- Start to place the fish and reduce heat to simmer until fish turns opaque for around four minutes.
- Finally, serve over the rice noodles, and top with lime wedges, chilies, and cabbage. Serve freshly cooked.
Smoky Base, Fennel, and Chorizo Soup
- 1 lb. boneless, skinless bass fillet, cut into 2-inch pieces
- 2 tbsp olive oil
- 2 small bulbs fennel, roughly chopped
- 4 oz chorizo, chopped
- kosher salt and black pepper
- 6 cups low-sodium chicken broth
- 1 15-oz can hominy, rinsed chopped
- fresh cilantro leaves and lime wedges, for serving
- Prepare a large pot and heat the oil over medium heat. Start adding the chorizo, fennel, and half a teaspoon of each salt and pepper. Begin to cook and stir, until fennel turns tender, for around 10 minutes.
- Begin to add broth and bring to a boil.
- Add the bass fish and hominy. Lower down the heat and simmer until fish is opaque on all sides, for four minutes.
- Garnish with lime wedges and cilantro, and serve.