Favorite Striper Recipe

[stiff tip]

$3.50 a pound @ joes is my favorite recipe

[MAKAI]

Crushed macadamia and unsalted cashew coating, seared then baked.
While baking, reduce a honey mango, Riesling sauce on the stove top to pour over fillets.
Like eating candy.

[jeffthechef]

one of mine...filet, skin off, red meat removed. cut at 45 degree angle, 1.5 inches thick. flour, egg, progresso bread crumbs. lightly brown in medium heat oil, both sides. remove from pan, pour out oil. add some white wine, dijon mustard, chives, touch of cayenne and kosher salt. add the filets back in and gently reduce the sauce to a nice consistency, turning the filets once. serve over some nice rice with carrots, mushrooms and broccoli. cold ass beer. man, now i'm hungry....

[spence]

Big fan of cast iron for fish. Keep the skin on and use a REALLY hot griddle or pan (I do mine outside on the grill) to sear the skin so it's very crispy then flip and finish. Season the fish well, but don't usually use anything fancy.

Could serve with a lot of great sauces and especially fruit based ones, grapefruit beurre blanc, mango, salsa etc...

Or just a little super Tuscan olive oil, some nice sea salt and a little good balsamic.

-spence

[intrepid24]

Originally Posted by stiff tip

$3.50 a pound @ joes is my favorite recipe

3.75 at swannnnnn

[Backbeach Jake]

From Martha Stewart's Living magazine, credited to Brian Denehey.
Fresh fillets, lightly sauteed in olive oil, place in baking dish, in the first pan sautee chopped garlic, some sliced cheery or grape tomatos, calamata olives, capers, about a tablespoon's worth, a little oregano, salt pepper, pour over over filets bake a350 foe 20 minutes depending the thickness of the filets.

Skin on filets, scaled. oilve oil , salt pepper rubbed on meat side. Hot as hell grill. Place skin down until opaque. Flip. Eat. Wish you caught more fish. Don't forget to prep the grates, clean, use some PAM for grills on them beforehand.

[Finaddict]

I love the crab cakes recipe, have been using it for close to 20 years, but the fish is so mild and tasty ... I have been fortunate to know a lot of really good cooks and they always do something different and very, very tasty.

One way that I use for a variety of fish is to grate some fresh ginger, sprinkle it over a filet, not too much as the ginger is so strong, and then add some fresh lime juice over it ... again not too much, but the combo, broiled is super tasty.

[piemma]

At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.

[spence]

Originally Posted by piemma

At the height of the season last year it was $17.95/lb at the Grand Central market in NYC.

That's as much as fresh Nantucket scallops

-spence

[Dick Durand]

I rarely eat stripers, but when I do, I keep it simple. Cook the fish filets (dark tissue removed) with some olive oil, salt and pepper on a grill preferably. In a small pot on the stovetop, add some olive oil, butter, minced garlic, and basil (or other herbs) and simmer awhile. When the fish is cooked, pour the herbed butter onto the fish and serve.

[MAKAI]

bass and lobster ravioli