Bass Fillets with Cilantro and Onions

Texas cooking wants steady heat, clean edges, and enough confidence to keep the protein central. This version uses Cilantro and Onions and a griddle finish so the Bass Fillets stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Bass Fillets
Kosher salt
Black pepper
Neutral oil or rendered fat
1 handful Cilantro
1 to 2 cups Onions
Optional: 1 small Peppers
1 tablespoon butter

Trim and season the Bass Fillets while you prep the Cilantro and Onions.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Keep the griddle hot and work fast so the pieces stay clean, browned, and tender.
Fold in the Cilantro and Onions at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; Texas meals built around Bass Fillets are usually stronger on day one than after repeated reheats.