How to Make 20 Lb Peacock Bass

Striped Bass Seared With Honey And Ouzo

The mere mention of their name brings to mind visions of traveling through the amazon in a dugout canoe, targeting dark if using live bait, opt for a medium action set up, bumping up to a fast action if using lures.

Recipe Summary Striped Bass Seared With Honey And Ouzo

This is very good! Serve over rice.

Ingredients | 20 Lb Peacock Bass

1 cup all-purpose flour

1 tablespoon garlic powder

1 pound striped bass fillets, cut into cubes, or more to taste

¼ cup Asian fish sauce

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon chopped fresh oregano

2 tablespoons ouzo (anise-flavored liqueur)

Directions

Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.

Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.

Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Info | 20 Lb Peacock Bass

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Striped Bass Seared With Honey And Ouzo

Seafood, Fish,