Basil Striped bass with Chardonnay cream and prosciuttoo

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Basil Striped bass with Chardonnay cream and prosciuttoo

Postby flightstopper » Tue Mar 29, 2011 10:53 am

Super easy

Heat over to 350
Heat 6 Tablespoons Olive oil in iron skillet
Dredge fillets in seasoned flour

1 cup heavy cream
1/4 cup chardonnay
1/4 cup sliced prosciutto
2 Tablespoons of fresh garlic
2 Tablespoons fresh basil

Brown fillets is hot oil skillet

Add the rest of ingredients and cook in oven for 15-20 minutes until fish is flaky. All there is to it and taste great! :thumbsup:
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you named your junk .45???? :huh:
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Re: Basil Striped bass with Chardonnay cream and prosciuttoo

Postby Indaswamp » Tue Mar 29, 2011 1:30 pm

:thumbsup: :thumbsup: two thumbs up! gotta try that with some redfish filets.. :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Basil Striped bass with Chardonnay cream and prosciuttoo

Postby flightstopper » Tue Mar 29, 2011 1:51 pm

I used largemouth cause it's what I had but redfish or a nice spec would be my go to for this
Indaswamp wrote:
Bgold wrote:Finally just got to use mah .45 on a living thing...

you named your junk .45???? :huh:
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Re: Basil Striped bass with Chardonnay cream and prosciuttoo

Postby Indawoods » Fri Apr 01, 2011 7:42 pm

how about lemonfish or snapper?
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Re: Basil Striped bass with Chardonnay cream and prosciuttoo

Postby flightstopper » Fri Apr 01, 2011 7:50 pm

I don't see why it would make a difference I'm no chef just like to dabble every know and again. Let me know how it turns out for you, when I made it I bout had to fistfight my girlfriend for the last fillet and she's not a big fish person.
Indaswamp wrote:
Bgold wrote:Finally just got to use mah .45 on a living thing...

you named your junk .45???? :huh:
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Re: Basil Striped bass with Chardonnay cream and prosciuttoo

Postby flightstopper » Fri Apr 15, 2011 9:32 am

Well did either of you ever give it a try?
Indaswamp wrote:
Bgold wrote:Finally just got to use mah .45 on a living thing...

you named your junk .45???? :huh:
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Re: Basil Striped bass with Chardonnay cream and prosciuttoo

Postby Indaswamp » Fri Apr 15, 2011 10:38 am

flightstopper wrote:Well did either of you ever give it a try?

I start fishing for redfish in may...I'll try it then with some fresh fillets... :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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