A few weeks ago I asked around for some ideas about cooking BIG stripers, as I was finding it pretty chewy broiled the way I usually do it...with a bread crumb topping. I got some great ideas from some of you guys...I sure appreciate how friendly & welcoming you are to this newcomer.
I tried cutting the fillets thinner & that was good, but the fishcake idea was the best. I'm usually not one to follow a recipe start-to-finish, but rather I look at several recipes & then use the parts I like best from each. However, I found a recipe in the "Joy Of Cooking" for Crabcakes & followed it almost to a tee & it was FABULOUS. The chewier texture of the big fish really lent itself to this.....It was the same as crab only with the taste of the bass.
Thanks guys for making this the great site that it is. KW