striper recipes

[beachin3]

well today i got my first keeper 31 inch now i need to cook it up i usually grill the fillets that were giving to me in the past with lemon i was wondering if anyone had any new ideas i could try they taste great grilled with just lemon but i know there has to be some great resipes out there with all these anglers on this site thank you,beachin3

[DRM]

I usually find that people who rave about eating striper really havent eaten all that much of it. Its far from the top of my list, being chewey and awfully bland. That being said, I do keep a few to eat every year and have found two methods that I enjoy. First, take a greased bread loaf baking pan and layer it with seasoned bread crumbs, seasoned striper filet, red and yellow bell peppers, and extra sharp cheddar cheese. Repeat the process (one pan usually ends up with two layers of each part). Bake the whole thing until its done (I dont remember how long), usally around 45 minutes at 375 or 350 or so.
I enjoy it baked also, but the filets must be very thin to avoid being too chewey and too bland. I will often filet a large striper several times so that I have thin filets of solid white meat. Soaking in milk helps.
Its also good smoked, as long as you soak it in brine first. The smoked meat is good mixed with mayonaise like you would do with tuna out of a can. Makes a good sandwich.

[breakfast fish]

hey beachin 3, i heard hull is a beautiful area. my friend rented a condo in the area and spoke how hull was a really nice place to spend some time. well this is one of the recipe for stripers at our little restaurant. get yourself some cajun seasonings, s&p.... oops salt and pepper. season the filets or steaks with s&p, we prefer the steaks(bass)place a good amount of cajun in a plate, now get a frying pan with some fat or oil in it, next get it really hot. ok get a piece of bass press it with the cajun seasonings and don't forget to press the other side, take caution when u place the bass in the hot pan the h2o in the fish and oil don't react too well together. the bass usually take a whole ten minutes per inch. five on each side if the bass is still a little pink or not to your likings, then slap it in the microwave for a couple of minutes and boom you got a really nice bass dish. oh yeah, control the temperature of the pan once u got the fish in the pan or it'll burn on u. our other recipe is an italian bass, get yourself some fresh mushrooms, sliced or quartered ones, then soak or marinate if u prefer them in italian salad dressing, get the good stuff. the marination is usually a few hours other than that the mushroom don't get any flavors, p.s. add some kick to the marinate also it puts a little hmmmph in the mushrooms. alrightty, now for the fish a little s&p, grill it or same method as the cajun bass, same time and temperature, when the bass is to your likings add the marinated shrooms, can have it cold or heat the shrooms in a pan an smother it over the bass. well, good luck.

[redcrbbr]

hot grill, oil the grate just before placing the fish on. i use lemon pepper on both sides of the fish. simple but tasty

[JohnR]

I prefer Cod over Striper to eat, my wife likes striper better....

http://www.striped-bass.com/recipes.shtml

[Backwater Guide]

Try this...
Take a striper filet and place it on a large piece of foil. Add your seasonings on top. Slice up and onion and add a half a stick of real butter to the top and wrap it up tight. Throw it on the grill for 20 minutes until it is 3/4 cooked. Then open up the foil and poke holes through the foil to allow for the butter to drip down into the charcoal. Then put the top down on the grill and let it get really smokey for another 10 minutes or so. Let all the juices drip or evaporate from the foil so that the meat gets a moist flaky consistancy without being water logged. Remove the striper from the heat and drip some lemon juice on the filet. ENJOY! It is easy to cook and easy to clean up.

[STEVE IN MASS]

A standard, had it last night:

Few cloves (or more to taste) crushed garlic
Splash of Soy
Splash of What's-This-Here Sauce....
Bit of Dry Tarragon (or Fresh)
Bit of Oregeno
Few tablespoons Dijon or course grain Mustard
Few Tablespoons Mayo
Splash of White Wine
Some Paprika
Fresh Ground Pepper.

Mix all together.

Take the striper fillet, skin on. Make some cross slits thru the skin, and about 1/8" into the meat.

Put 1/4 the marinade on the skin side, pushing it into the slits.

Flip it over, use a fork to pierce the meat, and pour on the rest of the marinade.

Let soak for 1/2 to 2 hours.

Use a fish basket for the grill. Heat up the grill and the basket, brush the basket with olive oil.

Add the fillets, draining the excess marinade back into the bowl.

Grill, flipping occasionally, (2-3 times) and brush with the left over marinade, for a total of about 20 minutes.

EAT!

I do the same with bluefish, and have done it with Mahi, Salmon and weakfish as well.

If you can't grill, do the same thing in a pyrex baking dish, when ready to cook, remove excess marinade, top with crushed cracker crumbs of your choice, sprinkle lightly with olive oil, and bake at about 425 for about 20-25 minutes or till the fish is done to your texture liking......