..inspiration has motivated me to thaw out another fillet chunk of SB......for tomorrow..........(all dark meat removed prior to quick freezing-same day fish was caught for all processing).....bake with sea salt... fresh lemon/orange juice mix..fresh ground organic black pepper...a dab of sweet cream unsalted butter..sprinkled with Cali organic French Tarragon..... flaked over endente thin imported spagetti-with a delicate fresh tomato marinara..........paired with a fresh garden salad......fresh I-talian bread...............................later

Two in a Dead Heat
 

From Martha Stewart's Living magazine, credited to Brian Denehey.
Fresh fillets, lightly sauteed in olive oil, place in baking dish, in the first pan sautee chopped garlic, some sliced cheery or grape tomatos, calamata olives, capers, about a tablespoon's worth, a little oregano, salt pepper, pour over over filets bake a350 foe 20 minutes depending the thickness of the filets.

Skin on filets, scaled. oilve oil , salt pepper rubbed on meat side. Hot as hell grill. Place skin down until opaque. Flip. Eat. Wish you caught more fish. Don't forget to prep the grates, clean, use some PAM for grills on them beforehand.

I love the crab cakes recipe, have been using it for close to 20 years, but the fish is so mild and tasty ... I have been fortunate to know a lot of really good cooks and they always do something different and very, very tasty.

One way that I use for a variety of fish is to grate some fresh ginger, sprinkle it over a filet, not too much as the ginger is so strong, and then add some fresh lime juice over it ... again not too much, but the combo, broiled is super tasty.

At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.

That's as much as fresh Nantucket scallops :hihi:

-spence

I rarely eat stripers, but when I do, I keep it simple. Cook the fish filets (dark tissue removed) with some olive oil, salt and pepper on a grill preferably. In a small pot on the stovetop, add some olive oil, butter, minced garlic, and basil (or other herbs) and simmer awhile. When the fish is cooked, pour the herbed butter onto the fish and serve.

bass and lobster ravioli

The farmed stuff is for sale here in VT for $9/lb. (City Market) . In the summer wild striper is over $15/lb.