recipe for stripers on the grill?

[nightfighter]

Bump!!!
Maybe we could compile and publish as a fundraiser for the site or the Gulf. Keep em coming please!

[Roger]

I like the delicate flavor of striped bass so I avoid stong marinades that overpower the flavor. For grilling I make a marinade of olive oil, fresh basil, maybe some dill and cilantro (very little). A simpler way is to use regular Italian dressing as a marinade. I skin them and cut out the dark meat, marinate for about 10 minutes and grill.

[NIB]

Thats how i like it dill cilantro Olive oil an the zest of a orange.wrapped in foil 5 mins. on the grill.then again i eat it allmost any ways trow in in a pot of tomato sauce an serve over linguini.Yummy.taost some breadcrumbs in a fry pan an sprinkle over it yummy.yummy.

[Bass Babe]

Sarah's Sweet & Sour Striper
1. Fillet fish nicely (or massacre it, like I do), leaving skin, scales and everything on.
2. Rinse, and soak in ginger ale for at least a couple hours, if not overnite.
3. Put a piece of heavy duty foil over the grill bars of an unlit grill, and slap the fish down, skin/scales side down. No grease -- you want the fish to stick to the foil.
4. Mince/crush a half dozen springs of fresh mint. Rub the mint into the tops of the fillets. Fresh ground ginger can also be substituted if you feel like the fish may taste too toothpastey with mint or if you're feeling of the Asian persuasion.
5. Slice a lemon or two into 1/4 inch thick slices, and spread across the top of the fillets. Use the lemon nub ends to squeeze onto the fish.
6. Grill those biatches until they're done -- I never time my stuff. Either it's okay after I check a few times, or it's flaming because I've forgotten. So I hope you're good on timing!
7. Use a spatula to remove fish from foil -- stick it between the meat and the skin -- the meat should peel away quite nicely, with no need to skin or scale or anything.

When I made this, it went really well with steamed coconut rice, grilled corn on the cob, and mojitos. If you grill your corn, be sure to soak it in water for about 15 minutes and remove the silk, otherwise youll have an inferno on your hands, and the corn will be junk.

[NIB]

Leavin skin on S-B is gross u gotta clean all the red meat off it or it taste's like POoo0.

[Bass Babe]

Some prefer excrement flavor. Um, excellent flavor.

[Pt.JudeJoe]

Place striper filet on tin foil (or on romain lettuce on tin foil ,this prevents sticking) lemon juice , butter,whatever seasoning you like on fish, then spoon salsa over the filet and wrap foil closed. Grill until flakey.Yummy. You can even do this in the wild on a fire , if ya got a jar of salsa and some foil handy!

[janiejones]