Leave the head on the bass but remove the gills. Combine the water, lemon juice and seasoned salt in a fish poacher. Place the fish on a rack over, not in, water. Cover tightly and bring to a boil. Steam for 8 to 10 minutes or until the dorsal fins can be removed easily. Spoon the cheese sauce over the fish to serve.
For the cheese sauce: Heat the margarine in a skillet or saucepan. Saute the bell pepper in the hot margarine until tender. Stir in the flour, salt and pepper. Add the milk. Cook until the mixture thickens, stirring constantly. Add the cheese and cook until it is melted, stirring constantly. Makes 1 1/2 cups.
Ingredients
1 (1- to 3-pound) bass, scaled and drawn
2 cups water
1 tablespoon lemon juice
Lawry’s seasoned salt to taste
Cheese Sauce:
1 1/2 tablespoons margarine
3 tablespoons chopped green bell pepper
1 tablespoon flour
salt and pepper to taste
1 cup milk
1/4 cup shredded cheddar cheese
