Description
A zesty Chile lime alternative to the usual fried white bass. Quick, incredibly easy, and packed with flavor this versatile recipe is great for any occasion.
Ingredients
Scale
1/2 lb White Bass Filets. (about 6–8 filets)
2 Fresh Limes, Zested and Quartered.
1 cup Red onion, Slivered
1 clove Garlic, minced
1 Serrano Chile, seeds removed, and minced
1 cup White Vinegar
1 Tablespoon Sugar
2 Teaspoons Chipotle Chile Powder (any Chile powder will work)
Cayenne to taste
Salt and Pepper to Taste
Instructions
For the Pickled Onions:
- In a small saucepan, dissolve sugar and a pinch of salt in the vinegar over medium low heat.
- Add the onion, Serrano (according to taste), and garlic. Stirring to coat. Remove from heat and let sit for 1 hour.
- Place the mixture in a clean, airtight jar or container and place in the refrigerator to cool for 2-3 hours.
For the White Bass
- Pat the filets dry and season with salt and pepper, Chile powder, cayenne, and 1 teaspoon lime zest.
- In a large skillet, preferably well seasoned cast iron or nonstick, melt 1 Tablespoon Butter, or a large drizzle of olive oil over medium high heat.
- Add your filets, cooking for about 2 minutes per side. After you flip, hit them with a big squeeze of lime juice. They are done when the meat is opaque and flakes with a fork.
Notes
- Use the Serrano and Cayenne according to your tolerance for spice. Replace with jalapeño, or eliminate all together.
- Make sure your fish is done, but don’t overcook. It will dry out and fall apart.
- Serve with Rice and beans, or some grilled veggies.
- Prep Time: :05
- Cook Time: 03:00
- Category: Fish
- Method: Pan Seared
- Cuisine: American