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It is recommended to cook blackened fish outside because of the amount of smoke that is generated.
Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.
In a saucepan over medium heat, heat remaining 2 T. of sesame oil. Place onions in oil, and cook 2 minutes. Add garlic and continue cooking for 2 minutes. Finish with soy sauce, and salt and pepper to taste. Place filets on serving plates, and pour 1/4 of the sauce over each filet. Garnish with chives. Serve with baked greens of choice (spinach, chard, kale, etc.) and white rice.
Cut in serving size portions and remove from skin with spatula. Optional basting: Use a good Italian dressing. Serve with garlic bread, mixed green salad with tomatoes and radishes, and buttermilk dressing.