Marinating tips (tuna & striper)

[chefchris401]

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.

[chefchris401]

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.

[O.D. Mike]

Originally Posted by chefchris401

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.

Thanks Chris!!!

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

Mike

[StriperZ]

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.

[snake slinger]

Originally Posted by chefchris401

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.

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

[jim sylvester]

good stuff here boys

john can we make this a sticky???

[RickBomba]

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.