Secret Recipes

Cajun Bass Fillets in Tiger Sauce

• 2 large bass fillets
• 1/2 Tbsp cajun seasoning
• 1 medium orange
• Tiger sauce (Recipe Below)
• 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.

Tiger Sauce:

• 8 oz small fresh red hot chiles (trimmed)
• 12 oz pickled red cherry peppers, drained (Safeway olive bar)
• 2 oz juice from pickled red cherry peppers (above)
• 4 tamarind pods (strings removed)
• 4 cups water
• 1 cup distilled white vinegar
• 1/4 cup sugar
• 1/4 cup Worcestershire sauce
• 2 Tbsp kosher salt, course
• 1/2 cup Very Dry Sherry"
• 1 3/4 tsp Xanthan gum
• 1/3 tsp sodium benzoate

Trim and rough cut fresh chiles. Place all ingredients, except the last two items (Xanthan gum and sodium benzoate) in stainless steel pot. Cover, bring to boil and simmer for one hour, stirring occasionally. Break up tamarind pods while cooking.

Let cool slightly and process in a blender. Force through a course strainer. Return sauce to the cook pot, cover and bring to a boil. Wisk in the Xanthan gum and sodium benzoate. Chill. Bottle.

Servings:

4

Source:

S. Larimore - Louisville, KY