I use a "that looks about right" method to proportion out the tomato, onion, bass ratio. This batch was roughly 2 1/2 pounds of bass, 4 large tomatoes, and one large red onion.
Cut the bass into small chunks, steam in white wine or beer and refrigerate. Cut up tomatoes into chunks and slice up the onion. Mix with Italian salad dressing (balsamic vinegar) .
Add about 1 tablespoon Italian seasoning mix, salt and pepper to taste. Throw the cold bass chunks in and mix. Refrigerate overnight. Always seems to taste better the next day.
