Recipe: Pontchartrain's Bass for Susan-Florida

Pontchartrain's Bass
Comments: Bass is also called perch.
Servings: 6

4 tablespoons [60 mL] butter
6 large fresh mushrooms, sliced
1 cup [250 mL] fresh crabmeat
6 slices red bass, 1-inch [2.5-cm] thick, boned
2 tablespoons [30 mL] melted butter
2 tablespoons [30 mL] lemon juice
2 green onions, minced
6 lemon segments
Salt and pepper, to taste

Into a frypan, melt 4 tablespoons [60 mL] butter; lightly brown mushrooms and crabmeat for 5 minutes. Set aside. Salt and pepper fish slices on both sides; arrange in a shallow oven-proof dish. Brush one side of slices with melted butter and lemon juice, already mixed together.
Broil for 10 minutes, 3 inches [8 cm] from heat.
When done on one side, turn fish slices, brush with melted butter and lemon juice on the other side. Broil for 5 minutes. Equally divide crabmeat mixture over fish slices; broil for 5 minutes more. Serve, garnished with green onions and lemon segments.