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1 Lemon cut into 6 wedges
1 lb Bass fillets cut into 4 serving-size pieces
2 tb Flour
1/4 ts Paprika
1 tb Olive or salad oil
Salt to taste
Freshly-ground black pepper to taste
LIGHT AND LEMONY DILL "BUTTER"
1/3 c Light margarine softened
1 tb Finely-chopped green onion
1/2 ts Dried dill weed
Grated peel of 1/2 lemon
1/8 ts White pepper
Squeeze juice of 2 lemon wedges over both sides of bass fillets. Let stand 5 minutes. Lightly pat dry with paper toweling. On plate combine flour and paprika. Dip fillets in flour to coat lightly. In large non-stick skillet sprayed with no stick cooking spray, heat oil. Saute fish over medium-high heat for 3 to 4 minutes on each side, or until fish is opaque and just flakes easily with a fork. Salt and pepper to taste. In small bowl, combine all Light And Lemony Dill "Butter" ingredients. Makes about 1/3 cup. Serve 1 to 2 teaspoons over each serving of bass fillets or garnish each serving with remaining lemon wedges, if desired. Makes 4 servings.
Owner
Bass Fishing Angler
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