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Here is a great recipe inspired by the chef who got me started, Joseph Insalago.  I met Joseph at a restaurant in Marina del Rey, California in 1975.  Joseph would buy fresh Pacific Red Snapper from local merchants and work magic with it.  If you are a little adventurous and want to try a dish that is to die for, this one will do the trick.  Every time I make it, I raise a toast to Joseph.  Although I've tried other types of fish, small mouth bass seems to have the character to stand up to this dish.  The bass is shown served with Shitake Wild Rice

Ingredients:

  • 2 Small mouth bass fillets (from a 12"-14" fish)
  • 1 1/2 oz. brandy & 1/2 oz. dry vermouth mixed together
  • Juice from 1/2 fresh lemon
  • 30 red grapes (seedless)
  • 1 egg (beaten)
  • Flour
  • Bread crumbs
  • 2 Tablespoons of clarified butter

Directions:

veroniqmarinade.JPG (62352 bytes) Pre-heat oven to 450o.  Dip fillets in beaten egg and then coat lightly with mixture of flour and bread crumbs.  A 60-40 mixture of flour to bread works well. 
Add the clarified butter to a heavy aluminum pan and place on high heat.  (You can add a bit of olive oil to the butter at this point.  It helps keep the butter from burning.)  When you are sure the butter is very hot, add the fillets rib side down first.  They will brown quickly.  Turn them over and immediately add the brandy/vermouth mixture.  Ignite this and prepare yourself -- and your smoke detector --  for a large flame.
As the flame dies, squeeze the fresh lemon over the mixture, add the grapes and place the pan in the hot oven for about 10 minutes.  The grapes will turn light pink in color and be firm but no longer crisp. Serve with the pan drippings, and grapes.  Try some fresh asparagus and wild rice as accompaniments.  Have a glass of Chardonnayand, as Julia says: "Bon Appetite!"

 

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