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Clean the sea bass, roll in flour, dip in beaten egg, and then in dry bread crumbs. Sauté quickly in butter or olive oil, browning well on both sides. Salt and pepper to taste. Serve crisp and hot with your favorite sauce. Boiled potatoes and grilled tomatoes are ideal accompaniments.

SEA BASS FILLETS PACIFIC

Sea bass caught on the Pacific Coast are larger than the Eastern variety and are more often sold as fillets.

Marinate 2 good-sized fillets in lemon or lime juice for an hour. Dip them in flour, again in the lemon or lime juice, and roll them in sesame seeds. Sauté them in olive oil according to the Canadian cooking theory (page 10). Season to taste with salt and pepper. Serve with lemon butter (page 31).

SEA BASS AMANDINE

Split a good-sized sea bass and rub it well with butter. Sprinkle with sliced blanched almonds and salt and pepper. Place in an oiled baking dish or pan and bake at 450° according to the Canadian cooking theory (page 8). Baste during the cooking with the butter in the pan.

HELEN EVANS BROWN’S BROILED SEA BASS SESAME

1 sea bass (3 or 4 pounds)

2 cloves garlic

1 tablespoon salt

2 tablespoons soy sauce

2 ounces whiskey or brandy

2 tablespoons lemon juice

1/2 cup butter, melted

1 cup or more of sesame seeds

Slivers of ginger (if desired)

Split the fish and remove the backbone. Grind the garlic very fine or pound it in a mortar with the salt. Or you may crush it and mix it in a bowl with a heavy wooden spoon. Rub this mixture on the fish and let it stand for at least 1 hour — 2 or 3 will make it much better. Prepare a basting sauce with the soy sauce (use more than 2 tablespoons if you like the flavor), the whiskey or brandy, the lemon juice, and melted butter. Paint the fish with this mixture before and during the broiling process. This dish is much better if charcoal-broiled; in this case you should place it in a hinged broiler so that it can be turned. If you broil it in the oven, cook it skin side down.

Broil according to the Canadian cooking theory (pages 9–10). Near the end of the cooking time, sprinkle heavily with sesame seeds and continue broiling until the seeds are well toasted. Serve on a hot platter with wedges of lemon or lime.

Slivers of ginger (fresh or preserved) may be added to the basting sauce if you like the zest they give.

Sea Trout

Among the fish that bear this name are the California corbina, the white sea trout, the spotted weakfish or spotted sea trout, and the weakfish or gray sea trout. The weakfish is sought along the Middle Atlantic Coast by both anglers and commercial fishermen. Its name implies no lack of strength, but tenderness of flesh.

All sea trout like warm weather. At times they venture north, and when they are caught in unusually low temperatures, their flavor and texture are badly affected.

Since they are small, sea trout are usually sold whole, although you may find some fillets cut from larger fish.

SEA TROUT SAUTé MEUNIéRE

Follow directions on page 10.

BROILED SEA TROUT

Clean and split the fish, sprinkle with seasonings, and broil according to the Canadian cooking theory (pages 9–10).

VARIATION

Follow directions for bass flambé, page 267.

SEA TROUT BROILED OUTDOORS

Broil a whole sea trout over charcoal, basting it with a white wine and butter sauce. When almost done, brush well with a spicy barbecue sauce (page 30) and let the fish glaze. Serve with additional barbecue sauce.

SEA TROUT SAUTÉED WITH ALMONDS

See directions for sauté amandine, page 216.

PAN-FRIED SEA TROUT

Dip small whole fish or fillets in flour, then in beaten egg, and roll in any of the following: buttered crumbs, corn meal, cracker crumbs, sesame seeds, crumbs mixed with chopped nuts, or cornflakes. Pan fry quickly in butter or oil according to the Canadian cooking theory (page 10). Serve with lemon or sauce rémoulade (page 35).

SEA TROUT SAUTéED WITH TARRAGON

Sea trout

Flour

Butter

1/4 cup chopped parsley

1/4 cup chopped tarragon

1/2