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Originally Posted by fishsmith
Pat dry the fillet, rub both sides with olive oil and salt / pepper.
On a very hot grill, each side about 5 minutes(adjust for thickness), serve with beer, rice and salad you're all set.
I'm sick of striper now, I need fresh cod.
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Add some fresh tyme to the mix also... My favorite.
A few others:
1. Golden dipt fishfry mix (NOT batter) delicious sandwich fare. I use the thinner tail meat.
2. Boil the fish for 10 minutes in VERY salty water, drain, dip in butter. EXCELLENT.
3. Use leftover above fish in place of crab for crabcakes. Use the recipe on Old Bay as a guide.
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