Pan-Seared Calico Bass with Charred Red Pepper Salsa, Instant Mashed Potato Mix and Chopped Iceberg Salad with Blue Cheese Vinaigrette
The first in a series of easy On-the-Water recipes
4 ea. Calico Bass Fillets
Seasoning - Salt Mix-Use whatever brand you like, I use Weber's
4 ozs. Canola Oil
6 ozs. Charred Red pepper Salsa-Recipe Attached
1 bag Ore-Ida-Instant Mashed Potato-I use 50% Heavy Cream and 50% Water
¼ head Chopped iceberg lettuce
1 Cup Chopped Carrot
1 Cup Chopped Celery
1 Cup Chopped Red Cabbage
1/3 Cup Italian Dressing
1/3 Cup Blue Cheese Dressing
Drizzle a little Oil on the fish fillets and season both sides
Mix the Iceberg lettuce, Carrots, Celery, Red Cabbage, Italian Dressing & Blue Cheese Dressing, and let sit at least 15 minutes. I chop the Iceberg on the boat, but bring a small ziplock with the carrots, celery and cabbage already chopped.
Follow the directions of the Potato Mix and prepare the Mashed Potatoes.
Heat up a sauté pan to medium high, add 3 ozs. of canola oil and then add the fish fillets when the pan is hot. For a variation, you could season the fish with Blackening Spice as well. Cook the filled 3-4 minutes on each side, spoon some mashed potatoes on your plate, top with the cooked fish fillet, then the Roasted Pepper Salsa. Enjoy the Salad on the side, and it is good to last for the next day, if you do not finish it all.
When staying out for several days, it is important to cross utilize whatever food items you can. I will use the balance of the lettuce for Ceviche Tostadas, as well as the Red Pepper Salsa, and the Blue Cheese dressing will be used in the Buffalo Rock Cod Lettuce Wraps.