OK, so I need some suggestions for my striper feast...anyone got a good recipe for "fresh" striper??? :happy:

I like it blackened with a mango fruit relish :drool:

-spence

Fruit salsa and mango beurre blanc sauce

Make a foil pouch, add striper filets, cooking sherry, garlic butter salt & pepper , close it up and throw it on the grill on low to med. in about 20 min to 1/2 hour open it up and enjoy!

for a little extra kick use some chili powder and cyanne in the mix,, Oh Yea!

I keep it nice and simple garlic and lemon.

I "steaked" my last keepah' . Not typical steaks, I cut the whole fish into thirds cross-wise, so it would fit easier on the grill. I put lime juice and olive oil all over the fish, salt and pepper. I then stuffed the body with sliced onions, limes, and fresh herbs (oregano, parsley, mint, time). Really I over-stuffed the cavity. then tied the fish up to hold all of the goodies in. I then cooked over indirect heat. I use a webber kettle grill with charcoal. I put the charcoal on either side leaving the middle bare. then put the fish in the middle and roasted the fish slowly until it was flaky. I fliped the fish once and turned (leaving same side up) once on each side.

Pulled off the grill, cut the strings, pulled off the skin, took the meat off the bones, put a little more salt and lime juice....it was perfect. I served it with a fruit salad.

If you have fillets...well...that is a whole other story. Just kidding. you can do the same thing....just tie to fillets together, flesh side in.....and pack herbs between them. And just roast low and slow.

I still got Bass *ss from the other night.
My favorite and simple way to eat it (woman cooks it) is:
beat an egg. Dip fillet in egg. Roll it in ITALIAN style bread crumbs. Pan fry in a frying pan in Olive Oil.
Quick, little mess and little smell.
Blackened bass is kind tough on the apartment...........
Serve with fries and a cold beer.

Ah.. the bass @ss...
Much like bud @ss after drinking..... a nice reminder of good times and tastes... :D

As far as bass I like all of the above... sometimes I'll flake the bass into think chunks, and sautee it over high heat with olive oil, minced garlic, basil and black and red pepper... mmm mmm
Serve with asparagas and have some wonderful 'flavors' for days!!:eek:

Redlites way is damn good, I ate it last night.

I like it fried in oil too w/italian crumbs yum yum

heat castiron sillet on medium head with thin layer of olive oil.
filet, skin, and cut into enough spatula size pieces to cover pan

make preflour with 50:50 flour/cornflour (or just white flour)
make egg wash of 2 eggs to 1/2c milk
mix italian bread crumbs with some corn meal

pat dry pieces and one at a time -
dredge in flour. gently shake loose all extra
dip into egg wash, allow all excess to drip off
dredge in crumb mix. set aside on platter.

place skinned side up into pan.
cook about 5-10 minutes depending on thickness.
turn chunks and cook additional 5-10 minutes.
over and then place pan into heated oven to finish cooking.


Alternate

(preheat oven to 350)
filet, skin, and cut into enough spatula size pieces to cover pan.
melt half stick of butter in castiron pan.
pour about half off into bowl with about 2 cups italian breadcrumbs, mix well. add salt, paprika, and cracked pepper to taste

place fish into pan skin side up with remaining hot butter.
cook for 5-10 minutes, on medium heat.
carefully turn fish over and cover with layer of buttered crumbs.

place on middle or bottom rack in heated oven and cook for about 10 minutes

Deeeeeeeeeeeeeeep fry it :drool:


5/0

Striper sashimi

Take filet of fresh striper and slice into thin 1 x 2 inch strips. Make sure all brown meat is cut away. Avoid using belly meat - it's a little chewier.

Arrange on a plate. Sprinkle fresh lemon and lime juice liberally.

Put plate in FREEZER (yes, FREEZER) for 7-10 minutes, which allows the meat to firm up.

Serve right away with soy sauce and wasabe. Goes well with hot sake or your favorite beer.

Probably my favorite way to eat striper, I haven't really found a compelling cooked fish recipe (although striper cakes sound good).

bake it with butter and spices on top

I always do it the real simple way. Put the fillet in a nicely folded foil pouch w/ a couple tablespoons of Corona, a few small chunks of butter and some salt and pepper. Seal the foil and cook on the grill for 10-15 minutes at a med heat. All nice and flakey and oh so tasty!!:happy: Oh ya...add a little lime juice before cooking...and a little on top after you open the foil:cool:

I think I need a COLD shower now;) all this talk of tasty STRIPER has me arroused!!!!

I know...I know... It doesn't take much:laughs:

grilling plank (get em online or from cooking store - no chemicals)

heat till it starts to smoke

scale filet. season with your favorite spices and some lemon slices. mist with a little vino perhapse.

lay that scaled but not skinned filet on the plank
and cook till done

yum!!

large glass baking dish
2-4 tbl butter
italian bread crumbs
1 tsp whole pepper corns
1 lemon cut into wedges
heat oven to 350
place butter into dish and in oven to melt it.
remove when butter starts to sizzle

place filet inside down into hot butter, lift back out and place skin side down. top will now be buttered :)
add a few tbls spoons water on either side of the filets

sprinkle pepper corns into butter and a few on fish
squeze a wedge or two of lemon over the fish and put it in to bake for 20-30 minutes or till done to your liking.

before removing from oven, sprinkle fish with layer of crumbs.
broil, watching closely, for a minute or so to crisp up crumbs.

remove.

serve with a lemon wedge as garnish.

Open a beer
Roll out the foil
Lay out a couple three strips of bacon
Place a skinless filet on top
Sprinkle with spices (Prudhomme's Seafood Magic)
Cover with sliced bermuda onion
Close up the foil and place on the upper rack of the grill for about 10 minutes (you may need to open another beer)
Open the foil, poke a hole in the bottom and cook for a few more (but don't over cook)

Stripe Bass Cakes

1) Cut bass into small pieces.
2) Boil the bass about 3-5 minutes depending on thickness.
3) Remove bass from water and break it up into small pieces.
4) Boil potatoes equal to the amount of the fish that was boiled.
Remove from water, mash the potatoes, add raw eggs (4)
for binding, parsley, salt, pepper.
5) Mix bass with mash potatoe mix.
6) Place in the refrigerator for at least one half hour for the
ingredients to get firm.
7) Make little balls of the complete mixture with two table spoons
or use ice cream scoop instead of the spoons.
8) Place oil of choice preferably one with little cholesteral in the
frielator, get to high temperature.
9) Place fish mixture in oil until golden brown.
10) Let cool down
11) Enjoy

Thanks guys, I new it would be worth posting...Gonna give it a shot tonight, gonna be tough to pick though...I have a few filets marinating in garlic and lime right now....Starving :drool:
Redlite...hoping the Bass *ss doesn't hit me like the Deer *ss hits me...:walk:
Thanks again,
Chris

My wife make Striper Scampi. Same as shrimp scampi over pasta.

I guess Mike T likes to cook.


The Easy Way
I just take it kosher salt and pepper, a little oil on the fish so it does not stick and grill it.

Or


The Hard Way
Salt and pepper the fish, scaled but not skinned, cut a few grooves in the skin, not to deep, and cook the fish in a hot frying pan (not non stick) skin side down first. when the skin is nice and brown, turn over throw in some cooked chopped bacon, sliced leeks, garlic, a few little necks. add about a half an inch of white wine and a finger thick slice of butter (from a stick) and put in the oven. by the time the little necks open the fish is done.

Also I made a striper chowder recently.... came out nice. Saving the rest of the fish stock for my Mardi Gras Gumbo or the Super Bowl.

BN

careful marinating fish. When you put fish in citrus it begins to chemically cook the fish - ala ceviche'. Not that that is a bad thing, but makes is meally when you add heat later.

Has anyone made a Striper Ceviche' yet? I make a scallop ceviche that is awesome. I was going to just substitute striper for scallops, but if someone has another recipe -lemme have it.

-IWK

Love to cook :)

Will cook for plugs.

Originally posted by MikeTLive
grilling plank (get em online or from cooking store - no chemicals)

Basically a high priced untreated white or red cedar shake.

JTs,Humphrey's or any other lumber yard can sell you a full bundle of untreated shakes for a fraction of the cost of what a "grilling plank" costs.An untreated siding shingle also works well for thinner filets.

Zactly!!
untreated = good :)
arsenic = bad :(

Striper Cevice - Had it at the Blue Room in Cambrige (P.R.O.C.) last summer. GOOD STUFF.

Had lots of lime juice a bit of cilantro and dried red chili flakes and a touch of chili oil. YUM!

Originally posted by fishweewee
Striper sashimi

Take filet of fresh striper and slice into thin 1 x 2 inch strips. Make sure all brown meat is cut away. Avoid using belly meat - it's a little chewier.

Arrange on a plate. Sprinkle fresh lemon and lime juice liberally.

Put plate in FREEZER (yes, FREEZER) for 7-10 minutes, which allows the meat to firm up.

Serve right away with soy sauce and wasabe. Goes well with hot sake or your favorite beer.

Probably my favorite way to eat striper, I haven't really found a compelling cooked fish recipe (although striper cakes sound good).


I love sushi/sashimi and tried some sashimi a few years ago with a fresh caught striper that was a few hours old and kept on ice until it was filleted. For some reason I had a bad reaction and started hallucinating something fierce. It was not a good experience, ex when the fileted fish rack stood up and asked me why I was eating him.

No BS, and yes this is the only time this has happened :smash:

:laughs: :laughs: :laughs: Do you have the recipe? sounds like High school all over again....:smokin: :spin:

S-Journey; where did you catch said striper? Was it near the discharge of some animal testing or pharmacutical facility?

Originally posted by Iwannakeeper
S-Journey; where did you catch said striper? Was it near the discharge of some animal testing or pharmacutical facility?

It was May 2002, two years ago in the south river. It was a broken stripe fish that migrated in from the Chesapeake and was in the area feeding on herring before it went on to the Merrimack. It was 35", caught at 9:00pm and was on ice until I filleted it at my house at about 10:30. I made up some wasibi and ate a small portion of sashimi around 11:00ish. By 11:15 I was in another world. I do remember noticing a rainbow coloring to the flesh when I cut it into slices for sashimi. The fish was super fresh and cold up until I filleted it and ate it only minutes after it was filleted.

Needless to say, I’ve never tried striper raw again.