Bourbon-Curry Bass

I actually developed this recipe using smallmouth bass. It works just as well with largemouth, or any white-fleshed fish. I've even made this with a mess of bluegill.

6 bass filets
1 red bell pepper cut in strips
1 green pepper cut in strips
2 garlic cloves, chopped
1 large onion, sliced
2 tbls olive oil
1 tsp toasted sesame oil
1 ½-2  tbls curry powder
1 tbls soy sauce
Few drops hot pepper sauce
2-3 oz bourbon

Pat filets dry with paper towels. Sprinkle both sides of each filet with curry powder.

In a large heavy skillet---preferably cast iron---heat the oils. Sauté garlic just until it changes color. Add the onion and sauté until translucent. Add peppers and cook until tender crisp, stirring often. Sprinkle veggies with soy and pepper sauce.

When veggies are cooked, push them to the sides of the skillet, leaving the middle clear for cooking the fish. Add filets in a single layer. Cook until opaque, 3-5 minutes per side, turning once.

Pour bourbon equally over fish and vegetables. Ignite. When flames go out, serve fish topped with some of the veggies.

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