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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.
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