Marinating tips (tuna & striper)
 

Lets hear some suggestions on how you marinate.
I don't usually do it (just bake or grille)
I like Mrs. Dash's lemon pepper but want to try something different.

Ronnie...I swear to the Fishing Gods try this recipe!

Marinate your striper filets for 2 hours in italian dressing prior to cooking this dish.

On a piece of tin foil.....lay a bed of 3 Romaine Lettuce leaves 1 on top of the other. (This is done for each serving...so 1 filet per piece of tin foil)

Then place the marinated filet on top of the lettuce.

On top of the filet place thin slices of tomato to cover the filet.

Then place sliced onions on top of the tomato.

On top of the onions shave the sweet corn off of a fresh boiled corn on the cob...just about 2 tablespoons of corn on each serving.

Parsley flakes and pepper on top and then drizzle a little more italian dressing over the top.

Fold the tin foil up around the serving to cover it and bake it for 20-25 minutes....grill is preferred but a stove is fine.

When done open the tin foil, grab the romaine lettuce and slide it carefully onto your plate.

Time to eat!:drool::drool::drool:

If this is not one of the best ways you have ever eaten striped bass I will eat my hat! Try it and you will like it!

There are several here who have had it and maybe they can chime in on the results!:uhuh:

This recipe also makes bluefish a delite!!!:uhuh:

My favorite striper recipe is to kabob them.

Cut out the dark meat from the fillet and cut them into 1-2" cubes.
In a large bowl mix 3 ounces of Kens Lite Caeser dressing (or you can mix Olive oil and lemon juice) with a teaspoon each of Chef Pauls Blackened Redfish Magic and Chef Pauls Seafood Magic. Cut up an assortment of Green or Red peppers and onions along with some whole mushrooms and add them to the marinate along with the cubed fish. Set aside in the frig for a couple of hours and then skewer them and cook on a hot grill until the fish starts to fall off the skewer. Good Stuff!!

This is not a marinate but a great way to eat the tuna especially once it has been frozen. Matt and Steve can vouche for this one.

Mediterranean Style Striped Bass
 

Mediterranean Style Striped Bass

2 to 3lbs Striped Bass Fillets, Skinless
2 Large Spanish Onions, sliced in rounds ¼” thick
3 Lemons, sliced in rounds ¼” thick
1 Cup Black Olives, Sliced
1 Can Artichoke Hearts, Marinated
4 Bay Leaves, Whole
2 Sprigs Fresh Basil, finely chopped
2 Cups Marinara or Pomodoro Sauce
1 Tsp. Red Crushed Pepper
Salt an Pepper to taste

In a large glass or aluminum baking dish layer onions and lemons covering the bottom of the pan.

Lay fish on top and season with salt, pepper, and red crushed pepper flakes.

Place olives, artichokes, bay leaves and basil on and around fish.

Pour the red sauce of your choice over the mixture.

Let marinate for 4 hours or more, can be made 2 days ahead.

Before placing in oven remove pan from refrigerator and allow to come to room temperature,. This will help it cook more evenly and uniformly.

Bake covered with aluminum foil at 400 degrees for about 35-45 minutes depending on the thickness of the fillets.

Fish is done when it flakes easy and is solid white throughout.

Notes: You can add any vegetables you want to this dish, squash, sun dried tomatoes, asparagus, peppers, really whatever you like.

I serve this dish over white rice or risotto.

You can make it spicier by adding any kind of hot peppers, I prefer sweet hot red cherry peppers.

You can use your favorite red sauce to make this dish. Buy anything you like or make your own.

Pineapple and Melon Salsa
 

Pineapple and Melon Salsa

Here's a nice recipe for a fruit salsa. Goes great with cajun blackened striper, bluefish, tuna, mahi or really any fish you can cajun.

2 Pineapples, Diced, Use fresh pineapple not canned
1 Cantaloupe or Honey Dew, Diced
2 Red onions, Diced
2 Jalapenos, fine diced with seeds removed
1 Bunch Cilantro, finely chopped
1 Bunch Scallions, finely chopped
1 Bunch Chives, finely chopped
2 Limes, juice from
2 lemons, juice from
White pepper and kosher salt to taste

Mix all ingredients in a large bowl and toss until well combined. Season with white pepper and kosher salt. You can exchange jalapenos for bell peppers or something hotter depending on your taste.

Its best to make salsa a few hours ahead of time for best results. It will keep for about two weeks in a tightly sealed container.

For added flavor add white sambuca, fruit flavored vodkas or rums or melon liquor. You can add any kind of alcohol you like as long as it compliments the flavors.

Blackened Striper or Tuna
 

No matter what size fish you catch, if you blacken, then you need cut the pieces to 3/4 to one inch thickness.

I use Paul Prudhommes blackened redfish mix, but any blackening mix will work.

If your fillets have any bones, DE-BONE THEM.

If you have an outdoor cooking area, use this. I use an outdoor gas ring that I fry turkeys with.

Heat an iron skillet so it is smoking. Med-high on gas or electric ranges. While the pan is heating stage everything you need. Cut and dry your fish, coat each side liberally with blackening spice. Have 6 or 8 pats of butter ready.

With the pan hot, throw 1/2 of the butter in to the pan, use a tool to spread the melted butter around, 1-3 seconds max. Put the fish on immediately, and do not touch it for 2-3 minutes. Shake the pan to check for the fish to release from the pan. Once the fish releases, move the fish carefully to a plate, add the remaining butter to the pan, and repeat the cooking process with the uncooked side.

Prepare all your sides before because the fish takes about 4-6 minutes depending on the size of your fillets.

The best way I have ever done is kabobs with cherry tomatoes, zuchinni, red onion, and alternate with pinapple and chunks of striper meat. Marinate in equal parts of guiness beer and balsomic vinagrette!!! Grill over charcoal that is the BEST WAY!!!
Posted from my iPhone/Mobile device

is the fish precooked??

thanks

No, the fish is not precooked. It only takes a few minutes /side to turn golden brown, don't make the cakes too big or it will take longer.

Thanks Chris!!!

Can't wait to try this one.......

Mike

4 parts soy sauce,
1 part canola oil,
1 part Canadian Club whiskey,
1 tbs chopped garlic and a pinch of cayenne.
Whisk together and pour into pyrex dish big enough to accomodate your fillet(s). Soak fillet skin side up in the marinade for 6hrs or so. You need to leave the skin on for cooking purposes, grill over medium heat skin side down until fish is done ~20minutes. It is fantastic for bass, but bluefish is out of this world when prepared this way

my favorite way of making tuna:
Sesame-Crusted Tuna with Wasabi-Ponzu Sauce Recipe - MyRecipes.com

last nights catch is on the grill now lets see if larry has to eat his hat later :)

I will bet you have never had striper like that before!!!:drool::drool::drool:

Curious to see how you liked it!!

Have not done the striper yet but plan on trying your suggestion later this week.
Been busy eating tuna, as a matter of fact having some tonight that has been marinating since yesterday!

Thunder.....I am waiting?! Was it...:drool:......or....:yak:?

hahah that picture is funny. hats off to you(no pun intended) that is a dam good recipe and yes one of if not the best stripin bass ive had. now you dont have to waste the A1 on the nice hat. :cheers:

those recipes look good! will try one day when I catch fish!

Glad you enjoyed it Thumper!! Glad I did not pour the A-1 yet!:uhuh:

I should mention
 

Mike (Ave' Maria) ruined me with the tuna yesterday !!!
I'm now a HUGE fan of eating the tuna raw !!! :uhuh:

My favorite marinate for tuna and swordfish is very simple:
equal parts white wine (any) and teryaki sauce, liberal amounts of fresh garlic and fresh ground ginger. Marinate for 15 minutes per side and baste with marinate while grilling. Be sure not to over cook.

Enjoy!

Made this last nite it was great my Wife even liked it

good stuff here boys

john can we make this a sticky???

I'm telling you, the way to go with striper is grapefruit, mint, grape, and jalapeno salsa.

You need to bleed the fish and cut the blood line out as soon as possible.

Cut the fish into 6-8 oz pieces and let sit on a plate in the fridge to dry the outside of the flesh.

Salt and pepper the fish, and put in a HOT pan with some oil of choice. Do not burn the oil and lower the temp as soon as the striper hits the pan.

Cook two to three minutes per side, and serve. It will blow your mind. Very fresh.

I've been stuck on two recipes I received from a charter captain on MV.

"Every good meal starts with an onion."

SB:
-Two Vadalia or Walla walla onions (sweet onions) cut in half and sliced round in 1/4" thick pieces.
- Six to Eight pieces off a clove of garlic minced
-1/3 stick of butter
-1 tablespoon anchovy paste
-2 lemons each cut into quarters, then cut into eights. (mostly for color)
-1 small jar maybe 4 or 6 ounces capers.
-Salt/Pepper to tatse

Make a tin foil boat for everything above including SB. Add enough olive oil to coat tin foil, lay SB filets on foil, add onions, capers, then lemons pieces on top.
In a separate pan over the stove top, melt butter, minced garlic, and anchovy paste. Simmer and stir to reduce. Then pour or brush over the top of filets and onions while still on the grill.
Just before I take everything off the grill, I pick out the lemon and place the rind sides directly against the grill metal just added color.

Recipe 2: SB or Bluefish (fresh)
Low sodium soy
salt
pepper
1/3 stick butter
anchovy paste
1 sweet onion, cut in half, then sliced into 1/4" thick half rounds.

Make this in a separate tin foil boat on the grill (so the soy taste does not interfere with the lemon/caper taste). Reduce the soy, butter, garlic, salt and pepper over stove top pan, adding enough soy to be a bit stronger taste than the butter.
Add over the top of striped bass or bluefish like above recipe while on the grill.

Serve on a large platter side by side, corn on the cob (in season) and salad make a great meal.

I'm not a fan of marinating any fish, unless its something quick.

Acid will cook it and stuff like dressing will inhibit your ability to grill or sear.
Posted from my iPhone/Mobile device

Fish Nachos

Striped Bass or Similar Cut cross grain 1/4 - 5/8th chunks or small strips and marinate for 1/2 hour in:

Lemon Juice 2
Lime Juice 2
3 oz Hot Sauce
Fresh Garlic
Orange and or Pineapple Juice
Olive Oil
Salt and Pepper

Salsa:

Mango
Red Pepper
Scallion
Tomato
Fresh Cilantro
Fresh Basil
Fresh Mint
Fresh Ginger
Fresh Garlic
Fresh Parsley
Fresh Margoram or Oregano
Lemon, Lime, and Orange Juice
Salt and Pepper

Pan Fry Fish and Serve with Nacho Chips and Salsa

you guys should make cook book. they all sound great.