Rick, your recipe...
 

How long do I have to chill the striper fillet? How do I sear it? I'm cooking it tonight.

Joseph,
You don't necessarily have to chill the fillet; as long as you have kept the fish cold since you caught it, you're all set.
I like cooking striper on the grill; if you don't have a grill, get a pan without a plastic handle really hot, season the flesh side of the fish with salt and pepper, and put it flesh side down into hot oil (just a little). Flip it carefully when the white starts to creep up the sides, and transfer it to a 400 degree oven for 8 minutes.
I then like to make a fruit salsa with mango, tomato, red onion, olive oil and fresh basil, and serve it on top of your fillet.
If you want to research a thread I wrote to jeffsod, I give the whole recipe for the salsa.
Sorry I didn't get back sooner, just got home from work and had to cut the lawn...boy this homeowner thing really takes away from my fishing time; I think I need to crank out some little Bomba's to take care of the landscaping and such.
Talk to you soon,
Rick

Alright, thanks, Rick. That recipe sounds familiar. It was like one of the striped bass recipe I read from surfcaster.com. Thank you, Rick again, I'm going to copy and paste it to my microsoft words now. I didn't get the chance to man the girll tonight because my aunt took over the show. So I will try it next week.


Peace out, man.

Hey Rick, I gave a striper to fillet to a girl in my office along with your recipe and she served it at a cookout with a group of freinds and it was very well received (ie no leftovers). She wanted me to thank you for that! I have yet to try it myself but hope to soon.

Hey Rick

The crankin out thing doesn't quite work that way.......

they do make good fishin buddies though..

:laughs:

jeffrod, what is the salsa recipe rick gave you?