Monday, April 24, 2017

Recipes by Jason Robards: Baked Bass Hawaiian; Junky Salad

Jason Robards' Baked Bass Hawaiian

2 tbsps. butter
1/4 cup minced celery
3/4 cup dry bread crumbs
pinch dried thyme (oregano or basil)

For the stuffing:

Sprig of parsley, minced
Scant tbsp. liquid (orange juice, lime juice or pineapple juice)
Salt and freshly ground pepper to taste

1. Saute celery lightly in skillet over low heat. Toss lightly with remaining ingredients, moistening sparingly with fruit juice.

For the fish:

One whole freshwater bass, cleaned, with head left on, weighing about 5 lbs.
About 1/2 cup papaya preserves (or papaya chutney)
Hint ground ginger to taste
About 2-3 tbsps. fruit juice (orange, lime or pineapple)

1. Wash fish and wipe with damp cloth. Leave head on to seal in juices. Fill cavity with stuffing. Close opening with skewers (or by stitching with thread).

2. Melt preserves (or chutney) with ground ginger and fruit juice over low heat. Stir to prevent burning.

3. Place fish in shallow baking dish covered with oiled aluminum foil. Spoon sauce over fish. Bake in preheated 350 degrees F. oven for about 30 minutes (or until fish begins to flake with a fork when tested). Serve fish piping hot. Remove skewers (or stitches) and fish head if desired. Spoon sauce over fish. Serve with cooked green vegetable, Jason's junky salad and fresh fruit compote (anything from strawberries to papayas to melon balls). Serves 4 generously.

Jason Robards' Junky Salad

1 clove garlic
1/2 tsp. dry mustard
1/4 cup olive oil
2 tbsps. wine vinegar
Salt and freshly ground pepper to taste
1-2 tsps. each fresh minced: oregano, tarragon, basil, chives and parsley
1 1/2 tsps. curry powder
Few dashes of Tabasco to taste
Assorted cleaned, well-chilled greens: romaine, Bibb lettuce and watercress

Rub salad bowl with garlic. Rub mustard into olive oil. Combine with remaining ingredients (except greens) in screw-top jar. Cover and shake well to mix. Assemble greens in salad bowl. Toss lightly. Serves 4.

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