29 July 2013

• Recipe: “Pan Roasted Nantucket Wild Striped Bass”

“1. Place the 3 T vegetable oil in a large skillet over medium heat. Season the bass filets on the flesh side with the 1 tsp of salt and 1/2 tsp of pepper. Pat the skin side of each filet with a little of the cornstarch, and then add the fish to the skillet, skin side down.


Read the full article at this link: Fox8.com

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