I am gettin hungry! Sunil, this is one of my favorites and definitely one for you to try out.
SMALLMOUTH BASS WITH GARLIC BUTTER, CHIVES AND MUSHROOMS Serve the following with lots of crusty French bread for sopping up the garlic butter.
6-8 T. butter
1-4 cloves garlic, crushed
2-1/2 lb. Bass fillets
Salt
Pepper
Paprika
Dry White wine or water
8 oz. Fresh mushrooms, quartered
Chopped fresh chives
Preheat oven to 450°F. In small saucepan, melt butter. Add garlic cloves; remove butter from heat. Let butter and garlic steep for 5 to 10 minutes; remove garlic and discard. Brush ovenproof pan with some of the garlic butter; place fillets skin side down. Brush fillets liberally with butter. Season with salt and pepper. Sprinkle with paprika. Pour a little wine or water around fillets to keep them from sticking to the pan. Bake for 5 to 7 minutes or until fish is barely cooked. While fish is baking, in a small skillet sauté mushrooms in remaining garlic butter until lightly browned. Remove bass to heated serving plates (along with cooking juices). Spoon on sautéed mushrooms. Sprinkle with chives, if you have them. Serves 6.
Taken from: The Gunflint Lodge Cookbook. Ron Berg & Sue Kerfoot.
