Recipe
- 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
- 1 tablespoon butter, melted
- 1 tablespoon oil
- salt
- freshly ground black pepper
Prepare Garlic-Basil Butter and set aside.
Pat fish dry with paper towels. Season with salt and pepper.
In a large nonstick skillet, melt the butter with oil over medium-high heat.
Place the fish in the skillet and cook for about 6 minutes. Gently turn the fish over and cook about 1 to 2 minutes longer or until done. Serve with Garlic-Basil Butter.
Garlic-Basil Butter
- ½ cup butter, softened
- 1 teaspoon pressed garlic
- 1 teaspoon minced fresh basil
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon salt
In a small bowl, combine butter, garlic, basil, lemon juice and salt. Serve with warm fish.
Contributed by Joyce Taylor MM2
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