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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, October 16, 2011

Baked Basa Fish

We enjoy a fish dinner at least once a week, usually on Fridays but we often have fish a couple of times a week.  Fresh caught local fish here is bluegill, bass, perch, pickerel and whitefish.  Since I like to fish and we have friends who are very generous with their catch, we eat a lot of local fresh-water fish here but more salt-water fish at our vacation home.  One of the local grocery stores has a few rather good sales on various fish fillets.  I took advantage of the sales to stock up on wild salmon as well as try a couple of fish we haven't had before.  One of those fish was basa.

baked basa fish
Basa fish (Pangasius bocourti) is a type of catfish native to southeastern Asia (Mekong River Delta in Vietnam and Chao Phraya basin in Thailand).  The package I bought was farm raised rather than wild.  The fillets were good sized enough for one serving each.

I baked the basa fish seasoned with lemon pepper.  Sides included roasted mini red potatoes and steamed asparagus.  The basa fish had a light, clean flavour.  My husband really liked it however I found the texture to be a bit mushier than I like in fish.

The package cost me $5 for two fillets, enough for a meal for two.  In comparison to chicken, pork and ground beef the basa fish at $2.50 per serving is a bit higher priced but it is a healthier meat choice.  Fish is lower in calories and fat especially in comparison to red meat.  Fish also has a short cook time making it a frugal meat choice.  In this respect, even though fish costs a bit more per serving, it is still an excellent value for your food dollar.

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