Bass and Summer Rice Salad
Be sure the individual sized fish is scaled. Cut sheets of aluminum foil large enough to place one whole fish allowing the ends of foil to fold up to create pockets. Fold all the ends up a bit to prevent liquid to pr out for the next steps.
Top fish with some lemon juice ,a bit of fresh chopped ginger, splash of rose or white wine , tablespoon of butter, some chopped garlic, touch of mustard, a splash of fish or chicken broth and sprinkle some salt/pepper. Repeat if you are serving more fish.
Lift the aluminum foil closing the tops to create a sealed pocket(repeat). Place pockets on a baking pan and add some water on the bottom of pan( be careful not to get this water in the aluminum fish pockets ).Keep your eye on this water, if it evaporates, add more to prevent the aluminum from sticking to the pan.
Place this oven pan with fish pockets on an outside grill or oven and cook until ready (oven about 375 cooking time about 25 minutes). If using an outside grill , be sure to close the top.
When serving you can either serve with the closed aluminum pockets on plate or place whole fish on a platter and pour sauce on top or on the side.
FOR THE RICE SALAD
Cook your favorite rice place in a strainer and run cold water to allow to get cold and removing extra starch.Allow to strain completely and place in a large bowl.
Add a good amount of cut up cucumber , cut up sweet bell peppers,cut up fresh green onions,cut cherry tomatoes, chopped rosemary,cooked corn, some olives ,lots of choped parsley or cilantro , salt/pepper and good splash of olive oil.
Join everything together and taste for seasoning . You can add anything else to this rice ( veggies, capers, preferred herbs etc).
Serve rice on the side with fish.