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OHIO CLASSICS: FAVORITE BASS RECIPES FROM THE BUCKEYE STATE
Bass Marsala
Mark Freeze - Lorain, Ohio
Course:Main Entrée
Servings:4
Ingredients & Instructions:
1/3 cup all-purpose flour
¼ teaspoon salt
2 tablespoons olive oil
1 tablespoon margarine
1 ½ lbs. bass fillets
2/3 cup Marsala wine
1/3 cup snipped fresh parsley
1/8 teaspoon dried oregano leaves
In shallow dish, combine flour and salt. Dredge fillets in flour mixture to coat. In 12-inch skillet, heat oil and margarine over medium heat. Add bass fillets. Fry for 4-8 minutes, or until golden brown, turning over once.
Add Marsala, parsley and oregano to bass in skillet. Cook for 2-4 minutes, or until sauce is reduced by half, spooning sauce over fish frequently during cooking. Serve fish with sauce.
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