Anyone intrested in sharing some striper recipes? Here’s one.
Sautéed Fillets
Season fillets with a little garlic power, onion power, and Creole seasoning. Drizzle on a little limejuice. Roll all this around in a pan or bowl, and let sit for 30-60 minutes. Cover the bottom of a fry pan with a mixture of half olive oil and half butter, and turn up the heat to medium.
Dredge fillets in seasoned flour (the coating should be thin not gloppy like if you’d used an egg or beer-mustard wash.)
When the olive oil/butter starts to bubble and fill the kitchen with a delectable smell, throw in the fillets.
Cook the fillets for about two minutes on each side or until beige & crispy – not brown. If flour browns, you’ve burned it, as far as frying fish is concerned. Remove fillets, dice up a tomato, a clove or garlic and a handful of shallots. Throw these into the oil and flour still left in the pan, with maybe another tablespoon of butter if needed and a splash of wine.
Let this aromatic concoction cook for about two minutes as you watch, inhale and salivate, then pour it over the fillets.
Note: for a small pkg. of fish I use ¼ C. oil and ¼ C. butter to start – bigger pkg. of fish use 1/3 oil C. oil and 1/3 C. butter and even ½ and ½ depending.
that sounds better than my corn meal and oil recipe, lol.
Cut fillets into bite size chunks. Sprinkle w/ lemon pepper. Wrap nugget w/ half strip of bacon and put on skewer. When skewer is full sprinkle again w/ lemon pepper. Grill till done. Great apppetizer.
P.S. Tom, that recipe may sound better than yours but I have eat fish about every way there is and the cornmeal and grease method is by far the best thing a fish had going for it now days.The only thing you forgot to mention is the salt and pepper.
Catfish
That sounds great Skipper, hard to beat grilled fish. Anyone ever try putting striper on the smoker??
Sea Hunt
220 Triton
“Whipping Post”
I grill them all the time. I saw this on TV with red fish, so I knew it would work. When I fillet the fish I leave the scales on. I cut the fillet into 5" pieces (it’s easier to flip that why). I heat up the grill, while I mix up 1 stick of butter and melt it in a large cup. Then I mix red pepper, black pepper, salt, garlic powder, lemon juice, Whorchestsire sauce. Place the fish on the grill, scales down. Spoon the mixture onto the top of the fish. It only takes about ten minutes to cook, so watch it carefully. It’s a quick way to clean and cook the fish with little mess and you will think this is the best thing since sliced bread. You might want to play with the mixture to please your wife or family. The white meat pulls right away from the skin and the dark part of the meat. My whole family loves it this way and it’s healthier than frying. Try it.
I was going to try it on the smoker but did not know about the dark meat. But Magna says the dark meat pulls off with the skin so I guess it would be ok. Next time I catch a couple I will try it and post results. The way the fishing has been for me it might be a while.
Try this one…it’s great!
STRIPER PARMESAN w/TOMATO
-2 pounds striped bass fillets
-1 cup low-fat sour cream
-1/2 cup grated Parmesan cheese
-1 tablespoon lemon juice
-2 tablespoons finely chopped Vidalia onion
-1/8 teaspoon hot pepper sauce
-Paprika, parsley sprigs, non-stick spray
Cut striper fillets into individual servings and arrange side-by-side into a non-stick sprayed
baking dish.
Combine sour cream, ¼ cup of the grated Parmesan, lemon juice, chopped onion and hot pepper
sauce and spread over fish.
Lightly sprinkle fish with paprika.
Bake fish in a preheated 350°F oven for 10 minutes per inch of thickness or until fish is flaky
and no longer translucent in the center.
When fish is just done, add paper thin slices of fresh (not overripe) tomato on top of fish, sprinkle
generously with the other ¼ cup of parmesan and pop back into oven on broil until Parmesan is
lightly browned. Serve garnished with parsley…enjoy!
Tips: May substitute flounder, whiting, dolphin, wahoo or any flaky, white fish.
Try finely sliced green onion instead of Vidalia.