Thought I'd share any easy striper recipe for all you guys that enjoy eating em.

Its real simple, some aluminum foil, striper fillets and some tomato butter.

Tomato Butter Recipe:

1 Pound of unsalted butter melted
2 Ripe Tomatoes, Diced
1 Red pepper, diced
1 Poblano Pepper, diced
8 cloves of garlic, fine chopped
1 bunch fresh parsley, fine chopped.

Melt butter and sautee all ingredients over med low heat, cook until vegetables are soft and tender. pour the liquid mixture into a shallow tupperware container, allow to cool.

I use a wire rack lined with heavy duty aluminum foil, i fold the edges up to make a 1/2" lip around the outside. Place fillets on rack, salt and pepper the fillets and add a couple slices of tomato butter.

Place the rack on a hot grille and close the lid, allow to cook through. No reason to turn fillets as the grille will act as a stove as long as you keep the lid closed.

Serve hot.

I make the tomato butter and then freeze what I dont need, it will keep for awhile frozen. I also use it in scampis and brushetta, has a lot of uses.

The key is to make sure the fillets are all the same size to allow for even cooking.

Not the most complicated or 5 star recipe but fast and easy.

The poblanos add a nice mild heat and add lots of flavor, you can use any hot pepper you would like.

Let me ask You something that has perplexed me for a while. Coming from an Italian family I have never measured ingredients. I season to taste and smell. Sometimes you wind up with a lot of extras that way but oh well. When I was a kid the sauce was on the stove almost always at my grandmothers house cooking very low. Meat leftovers just got tossed in to the pot. It was outstanding. My question is what is a clove of garlic. One cell of garlic in the overall piece or the entire piece of garlic?
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Looks good feel free to send me some left overs.:)

Your grandmother is rolling in her grave!!!!! one clove is, as you put it, one CELL. Not the entire HEAD.

capisce?

Thank you Chris!!!!!

Chris, looks awesome !
Question, you cooking over a gas grille ?
Best striper I've ever eaten was cooked over a home made drum type (big) grille. But the key was the hickory wood chips.
Gas grilles suck !




Thought I'd share any easy striper recipe for all you guys that enjoy eating em.

Its real simple, some aluminum foil, striper fillets and some tomato butter.

Tomato Butter Recipe:

1 Pound of unsalted butter melted
2 Ripe Tomatoes, Diced
1 Red pepper, diced
1 Poblano Pepper, diced
8 cloves of garlic, fine chopped
1 bunch fresh parsley, fine chopped.

Melt butter and sautee all ingredients over med low heat, cook until vegetables are soft and tender. pour the liquid mixture into a shallow tupperware container, allow to cool.

I use a wire rack lined with heavy duty aluminum foil, i fold the edges up to make a 1/2" lip around the outside. Place fillets on rack, salt and pepper the fillets and add a couple slices of tomato butter.

Place the rack on a hot grille and close the lid, allow to cook through. No reason to turn fillets as the grille will act as a stove as long as you keep the lid closed.

Serve hot.

I make the tomato butter and then freeze what I dont need, it will keep for awhile frozen. I also use it in scampis and brushetta, has a lot of uses.

The key is to make sure the fillets are all the same size to allow for even cooking.

Not the most complicated or 5 star recipe but fast and easy.

The poblanos add a nice mild heat and add lots of flavor, you can use any hot pepper you would like.

Your grandmother is rolling in her grave!!!!! one clove is, as you put it, one CELL. Not the entire HEAD.

capisce?

lol, Never she would not care. Everything was done by feel by her based on consistency and flavor. Sauce too thin take the top off etc. One of my aunts had to follow her around the kitchen to measure the ingredients for her meat tortellini. That is unreal stuff

Yeah in the pic it's a gas grill, I had to cook ribs, burgers and hot dogs on memorial day so it was just easier.

I usually use charcoal or open flame if I have the time, i soak my chips in water and bourbon mixed together, adds a great flavor.

Applewood chips are amazing too if you can find em.

I have a ton more easy everyday Striper and bluefish recipes I'll work in posting up.
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Let me ask My question is what is a clove of garlic. One cell of garlic in the overall piece or the entire piece of garlic?
Posted from my iPhone/Mobile device

a clove is a section and the whole thing is called a bulb

i just purchased three bulbs and one i'll divide up into cloves
and put them individually into 3 gallon pots to grow all year
next year i'll plant them all in the garden to mature.

oh and while we are on the subject of Italian cooking ....
did ya hear the news of the new strain of E coli bacteria going around?

well, there is one herb that you can add to all your tomato sauce
dishes (and others) and that is Oregano because it kills off e coli dead.

oh and while we are on the subject of Italian cooking ....
did ya hear the news of the new strain of E coli bacteria going around?

well, there is one herb that you can add to all your tomato sauce
dishes (and others) and that is Oregano because it kills off e coli dead.
Really???? Wow! Oregano is very strong. How much do you need to kill off bacteria? I like that, I use oregano on lots of other stuff too.

My question is what is a clove of garlic. One cell of garlic in the overall piece or the entire piece of garlic?



Who Cares...you can never have to much Garlic. :hee:

Really???? Wow! Oregano is very strong. How much do you need to kill off bacteria? I like that, I use oregano on lots of other stuff too.

a healthy pinch... as it is strong tasting and you don't want to
over power the taste of the main ingredients

but having it work it's magic
in your stomach is rather important
i think