3/4-lb. Largemouth Bass (or substitute) fillets, (6-oz. each), skin removed
1 tablespoon margarine or butter, softened
4 thin red onion slices
2 tablespoons sliced almonds
1/4 cup sliced green onions
1/8 teaspoon salt
1/8 teaspoon white or lemon pepper paprika

Prepare grill for medium-direct heat. Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine. Arrange 2 slices each of red onion and lemon over the margarine. Sprinkle with one tablespoon of almonds and half of the green onions. Arrange the fillets in a single layer over the onions, lemon and almonds. Top with remaining red and green onions, lemon and almonds. Sprinkle lightly with salt, pepper and paprika.

Fold the long sides of the foil together in locked folds. Fold and crimp short ends; seal tightly. Place the packet directly on the cooking grate. Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake. Makes 2 servings

Baked Fish with Seafood & Sausage Stuffing 
with White Wine Sauce

1. Melt butter in a large sauté pan.
2. Remove casing from sausage, crumble, and add to butter.
3. Add red and green peppers, garlic, and leek. Cook over medium heat until sausage is cooked through and vegetables are tender.
4. Add crab meat and popcorn shrimp, stir to heat through and remove from heat.
5. Season with fresh ground black pepper. Stir in cheese. Add bread crumbs to thicken and bind all ingredients

White Wine Sauce:

1. Melt butter in small pan over medium heat, whisk in flour, and cook for 1 minute.
2. Combine wine, shallot, and garlic in small sauce pot. Cook until reduced by half.
3. Add cream and chicken broth, stirring until slowly simmering.
4. Whisk in butter and flour mixture a little at a time until sauce begins to thicken. Cook for another minute and then remove from heat.
5. Whisk in parsley. Season with black pepper and a pinch of cayenne.

Select fresh fish filets. Arrange in a baking dish and top with seafood stuffing. Top with white wine and/or melted butter, sprinkle with paprika. Bake in a 375 degrees oven until fish is cooked through. Baking times will vary with the thickness of the fish filets, but generally figure ten minutes per inch thickness of the filet. (Do not overcook!) Serve topped with white wine sauce.

Blackened Swordfish

1. Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed.
2. Use prepared or store bought Blackening Seasoning or combine the following ingredients:

1 tbsp. fine chopped fresh or 1 1/2 tsp. dried thyme leaves
1 tbsp. finely chopped fresh or 1 1/2 tsp. dried marjoram or dried oregano
1 1/2 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground white pepper

Set aside 1/4 cup pure olive oil

Note: If your using fillets, pull out any small bones.

Method:
1) Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl.
2) Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will take 5 to 10 minutes.
3) Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture.
4) With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes. Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the fillets for 2 to 6 minutes more, depending on thickness.