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Prep Time: Cook Time: Total Time:
1 lb Striped Bass cut in 1 inch thick pieces
1/4 cup all purpose flour
2 tsps salt
1/2 tsp pepper
1 cup pineapple juice
3 Tbls Butter
1 Tbl Soy Sauce (or 1 sleeve from Chinese restaurant)
2 Tbls Duck Sauce or Honey (or 2 sleeves from Chinese restaurant)
1 cup cooked white rice
Rinse the Striped Bass, dry with paper towel, lay in single layer in plastic ware with lid. Cover with 3/4 cup pineapple juice. Cover. Refrigerate overnight. Remove Bass from fridge. Combine the flour with salt and pepper on a paper plate. Remove Bass from pineapple juice and dredge in flour mixture coating all sides. Melt 2 Tablespoons butter in large skillet. Fry Bass 3 to 4 mins per side or until brown and firm to the touch or desired wellness. Place cooked rice on a serving plate. Remove Bass to plate over cooked white rice. Add remaining 1 tablespoon butter to same skillet and melt. Whisk in 1 Tablespoon flour to thicken then add remaining 1/4 cup pineapple juice, soy sauce and duck sauce or honey. (I use those packets leftover from our Chinese take-out.) Whisk until thick and hot. Pour over Bass and rice and serve immediately.
Submitted by: Lisa Baytala
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Striped Bass with Pineapple
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 lb Striped Bass cut in 1 inch thick pieces
1/4 cup all purpose flour
2 tsps salt
1/2 tsp pepper
1 cup pineapple juice
3 Tbls Butter
1 Tbl Soy Sauce (or 1 sleeve from Chinese restaurant)
2 Tbls Duck Sauce or Honey (or 2 sleeves from Chinese restaurant)
1 cup cooked white rice
Rinse the Striped Bass, dry with paper towel, lay in single layer in plastic ware with lid. Cover with 3/4 cup pineapple juice. Cover. Refrigerate overnight. Remove Bass from fridge. Combine the flour with salt and pepper on a paper plate. Remove Bass from pineapple juice and dredge in flour mixture coating all sides. Melt 2 Tablespoons butter in large skillet. Fry Bass 3 to 4 mins per side or until brown and firm to the touch or desired wellness. Place cooked rice on a serving plate. Remove Bass to plate over cooked white rice. Add remaining 1 tablespoon butter to same skillet and melt. Whisk in 1 Tablespoon flour to thicken then add remaining 1/4 cup pineapple juice, soy sauce and duck sauce or honey. (I use those packets leftover from our Chinese take-out.) Whisk until thick and hot. Pour over Bass and rice and serve immediately.
Submitted by: Lisa Baytala
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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