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Results 61 - 66 of 66 for bass fillets
Thaw fillets. Cut in one inch ... and simmer for 30 minutes. Add fish. Cover and simmer another 15 minutes or until fish flakes. Remove bay leaf.
Cut the fish into 2 inch cubes, remove any skin and bones. Place in a glass or stainless bowl and set aside. Place the remaining ...
63. SKILLET FISH
Heat 4 tablespoons of the butter or oil in a large skillet over medium high heat, then add the onion and potato and cook slowly until ...
Combine yogurt, dill, mustard, green pepper and onion; stir well and set aside. Beat egg and milk until blended. Combine bread crumbs and ...
In a skillet, melt 1/4 ... Take the black bass and scale them, but leave ... them. Place 2 fillets in prepared Pyrex dish, skin ... with fork. Serve hot.
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