Ingredients
2-3 pounds of whole or filleted fish
1 Tbs. olive oil
1/2 cup onions chopped
1 clove garlic minced
1/2 cup dry white wine or vegetable stock
1 Tbs. parsley chopped
1 tsp. basil fresh or 1/2 dry
1/2 tsp. cayenne pepper
1/8 tsp. hot red pepper sauce (optional)
1 cup tomatoes, peeled, seeded and chopped
1 lemon, cut into wedges

Heat oil in a heavy nonstick skillet over medium heat. Saute onions and garlic 3-4 minutes or until onion softens. Add fish and saute about 1 minute per side. Add remaining ingredients, except lemon. Season with salt and pepper to taste. Cover and simmer 7-8 minutes or until grouper flakes easily. Serve fish with lemon wedges.

The pictures below are made with two gutted, scaled and head/fins removed large mouth black bass. For large whole fish, slice the sides for faster cooking.


Starting




Flipped once




Finished cooking




Finished eating.


Possible variation: Do a 2 minute deep fry first. This will make the skin leathery, which means it will pull off easier after soaking in liquid.

If cooked correctly, pull meat off top, then bone should come out whole (mostly)

you can do the samething with a bald eagle,try to get a young one

That looks good,bald eagle doesn't taste very good. Black bass (grouper) lol are plentiful.

Probably because you never had the young bald eagle, makes all the difference. I don't see anything wrong with having a few bass there not in any danger if taken responsibly.this looks good have to try it sometime

I say, keep your five and eat them. They are just as good as crappie.

No not as good but they are good indeed lol!!!!!!!!

If it's legal, I eat it..black bass, crappie, red snapper, grouper, catfish, etc.

i agree, im not gunna keep at 7 or 8 lber if i catch one, but if i catch 5 in the 1-3lb range, i dont see any harm in that.

Just send that lovely expensive piece of fish to me ( on ice)
sure...
then I will tell you.
I have to pay 11.00 upwards a pound for that at the Farmers Market.
GRRR.

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