1 1/2 lbs. bass fillets 
1 cup mushrooms, sliced 
1/2 cup red or green pepper, sliced
1/2 cup celery, sliced 
1/2 cup onion, chopped 
1  14 1/2-oz. can whole tomatoes (with juice) 
3/4 cup chicken broth 
3/4 cup long grain rice 
1 tsp. paprika 
3/4 tsp. dried thyme leaves 
3/4 tsp. salt 
1/2 tsp. dried red pepper 
1/4 tsp. ground black pepper 

In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees. Stir vegetable-and-rice mixture. Place fish over ingredients in casserole dish. Spoon some sauce over fish. Cover and continue baking for 20 more minutes or until rice is tender and fish flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave:  In large microwave-safe baking dish, place all ingredients except fish. Microwave on high power, uncovered, for about 8 minutes. Stir. Place fish fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over fish about every 5 minutes or so. 

6 white bass fillets 
2 tsp. olive oil 
1 cup celery, sliced 
1/2 cup onion, chopped 
1 pkg. golden bouillon 
1/2 cup water 
rice (optional) 

Put olive oil in frying pan. Add celery and onion and sprinkle with 1/2 pkg. golden bouillon. Cook over medium-low heat, about 5 minutes, stirring frequently. Add water and cover. Cook until slightly tender. Remove from pan and set aside. Sprinkle remaining 1/2 pkg. bouillon evenly over fillets (1 side) that have been thoroughly patted dry with paper towels. Place fillets in frying pan, brown lightly on side sprinkled with bouillon. Turn fish. Add vegetables and liquid and cook until fish flakes. Serve with rice, if desired

2 large bass fillets 
1/2 T. cajun seasoning 
1 medium orange 
Tiger sauce 
2 tsp. butter or margarine 
 

Sprinkle cajun seasoning on fillets. Cut 2 orange slices from orange. Squeeze juice from remaining orange on each fillet. Add 3 drops tiger sauce to each fillet and place on hot grill. Melt butter or margarine and drop on fillets while cooking. (Do not flip fillets.) Cook for approximately 20 minutes or until fillets are flaky. Garnish with orange slices. 

4 Bass Fillets 
dry pancake mix 
ginger ale 
cooking oil 

Cut bass fillets into finger-sized strips. Mix thick batter from pancake mix and ginger ale. Heat oil in frying pan. Dip bass strips into batter and drop into oil to deep-fry. Remove bass strips when done. Drain excess oil on paper towels. Serve strips with tartar sauce or shrimp cocktail sauce. 

2 large bass 
4-5 celery stalks, chopped 
water 
1/4 cup margarine, melted 
1/2-1 T. lemon pepper 

Place chopped celery in glass baking dish. Add enough water to cover celery. Lay fish on top and brush with butter. Sprinkle lemon pepper over fish. Cover and bake at 375 degrees for approximately 20 minutes or until fish is light and flaky. Serve over rice or pasta. 

Clean, skin, and debone bass. Place fish in baking pan in 4-oz portions. Season with salt and pepper. Add 4 oz. melted butter,  and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees until consistently cooked, about 15-20 minutes. Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over fish and serve. 

2 lbs. bass fillets 
cooking oil 
1/4 cup margarine 
1 T. lemon juice 
lemon pepper 
1/4 tsp. orange peel, grated 
1/2 tsp. salt 
1 tsp. tarragon 
lime wedges 
parsley sprigs 

Put oil in pan and preheat broiler. Place fillets in pan and baste with mixture made of melted margarine, lemon juice, lemon pepper, orange peel, salt and tarragon. Broil for 10 minutes or until flaky while brushing fillets often with above mixture. Serve with lime wedges and parsley sprigs. 

1 lb. bass fillets 
1/2 cup liquid smoke 
1/4 cup prime rib rub 
2 T. butter or margarine 

Preheat oven to 350 degrees. Pour liquid smoke into shallow dish. Dip fillets in liquid smoke, soaking both sides. Place fillets in shallow baking pan, making sure fillets are not touching. sprinkle prime rib rub on fillets and place in oven. After allowing it to bake 5-7 minutes, lightly brush melted butter on each fillet. Bake until they flake easily, about 10-15 minutes

1 lb. bass fillets 
3 T. soy sauce 
1 garlic clove, chopped 
1/4 tsp. ground ginger 
2 medium green peppers (cut into 1-inch pieces) 
8 oz. mushrooms, halved 
3 T. vegetable oil 

Mix soy sauce, garlic and ginger. Brush mixture on both sides of fish. In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes. Then fry fish separately from vegetables until they flake easily, about 8-10 minutes. Add vegetables and heat until all is hot. Serve with rice

1 1/2 lbs. bass fillets 
1 qt. mayonnaise or salad dressing 
6 oz. soy sauce 

Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until the color of the mixture matches a new copper penny. Cover entire surface of each fillet with mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up and scales flake, remove and serve. 

8  8-0z. bass fillets 
blackening seasoning 
1 stick butter 

Season fillets with blackening seasoning. Melt butter and pour over seasoned fillets. Place heavy, cast-iron skillet on heat source allowing skillet to become white hot. Place 2 fillets at a time in skillet. (Expect to see plenty of smoke.) When fillets get white near the middle, approximately 45-60 seconds, flip them over. After removing fillets from skillet, wait until skillet gets hot again before adding more fillets. Serve with baked potato. 

3/4 lb butter, melted in a skillet
1 tbs paprika
2-1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
6 fish fillets

Heat a cast iron skillet over a high heat until it is VERY hot.  Combine
the dry spices together in a bowl.  Dip each fillet in melted butter and
then sprinkle the seasoning mixture over both sides.  Put the fillets in
the skillet and pour in the remaining butter.  Cook the fish until the
underside begins to char or blacken, then turn and cook the other side.
This will cook quickly and creats alot of smoke.