4 pieces striped bass (approx 6-8 ounces)
1 cup red onion sliced in 1" slices
8 pieces thick sliced bacon
8 Tbsp. butter
1 cup sliced fresh baby portabello mushrooms caps
1/4 tsp dried tarragon
sprinkle Hungarian paprika
1 quart golden ginger ale

Soak the fish overnight in golden ginger ale, before you prepare
the dish rinse the fish and prepare as listed below.

In a pan, cook bacon; save drippings. Crumble bacon; set aside.
Cook mushrooms and onion in drippings till tender. Place fish in
a baking dish. Combine mushrooms, onion, butter and tarragon. Spread
on top of fish; sprinkle with paprika. Bake at 350o for approximately
20 minutes until fish flakes easily. Garnish with bacon. Serves
4.

Note you can use any type of bass with this recipe ( rock bass,
small mouth, large mouth sea bass etc )

Place fillets in a large pan (at 3 inches deep) lined with tin foil. When it is freshly caught, we do not put any seasonings on it. Cover with tin foil, and join the edges together, so the fish will poach in its own juice. Cook in a hot oven (400 degrees F) for about 10 to 15 minutes per inch of thickness. DO NOT OVERCOOK! We test it during cooking. Pull back edge of foil, insert a fork. If there is no resistence, it is done. Drain off, and serve with a slotted spoon. Then serve with Joe Hyde's Beurre Blanc.
Beurre Blanc ala Joe Hyde
serves 8 to 10
This sauce goes well with hot, poached fish.
1/3 cup shallots, chopped
1/3 cup white vinegar
1/4 cup water
1 pound butter, cut into pieces
salt and pepper
1/3 cup parsley
Do not pack down the chopped shallots in the cup when measuring them. Slowly simmer the shallot with the vinegar in a saucepan over medium heat until all the vinegar has boiled away (about 4 minutes). Be careful, if the shallots burn or even get brown, the taste of the sauce will not be good. Add water and bring to a boil over high heat. Quickly whisk in the butter, piece by piece. All of the butter should be incorporated. Add salt and freshly ground pepper to taste. Stir in parsley just before serving. Do not try to keep sauce or to reheat it. It will not matter if it is barely warm or almost cool, since the fish will be hot and the plates warm.