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Grilled Striper Recipes
From Ben Sanders
ArkansasStripers.com
Page 1 of Striped Bass Recipes
3/4-lb. Striped Bass fillets, (6-oz. each), skin and red
meat removed
1 tablespoon margarine or butter, softened
4 thin red onion slices
2 tablespoons sliced almonds
1/4 cup sliced green onions
1/8 teaspoon salt
1/8 teaspoon white or lemon pepper paprika
Prepare grill for medium-direct heat. Grease the center of a 20 x 18 inch
sheet of heavy duty aluminum foil with margarine. Arrange 2 slices each of
red onion and lemon over the margarine. Sprinkle with one tablespoon of
almonds and half of the green onions. Arrange the fillets in a single layer
over the onions, lemon and almonds. Top with remaining red and green onions,
lemon and almonds. Sprinkle lightly with salt, pepper and paprika.
Fold the long sides of the foil together in locked folds.
Fold and crimp short ends; seal tightly. Place the packet directly on the
cooking grate. Grill, covered, for 11 to 15 minutes, or until the fish is
firm and opaque, and just begins to flake. Makes 2 servings
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On your grill OUTSIDE! Place a cast iron skillet on the
grill and let it get HOT! Melt real butter in the microwave to dredge
fish in. Then take fillets and press them into the dry blackened seasoning
until it is caked on. Take 1/3 to 1/2 stick of
real butter and place it carefully into your hot skillet. Let
the real butter scorch. Cook each side approimately 5 to 8 minutes,
until the fish turns "white."
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2 lbs striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
Lime juice
2 T. olive oil
3 cloves garlic, minced>
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives
Salt and Pepper
Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice,
including cavity. Place in well-oiled grill basket, or on oiled aluminum
foil with holes poked in it and placed on the grill. Cook over moderately
high heat until thickest part of fish is done. Meanwhile, make the sauce.
Heat olive oil in saucepan. Sauté onion and garlic until tender, stirring
occasionally. Mix in tomatoes and olives and continue cooking over medium
heat 6 to 8 minutes, or until slightly thickened. Season to taste with salt
and pepper. Remove from heat and reserve; reheat when ready to serve.
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1 Tbs oil
1 onion, peeled & chopped
1 small carrot, cut into thin strips
1/4 pint pineapple juice
1 cucumber unpeeled cut into strips
4 Tbs vinegar
1 Tbs worcestershire sauce
2 ozs. brown sugar
4 battered frozen fish steaks
1 level Tbs cornflour
4 Tbs water blended with cornflour>
Heat oil in a pan and add the onion, carrots and cucumber.
Fry for 5 mins. Pour in the fruit juice, vinegar, worcestershire sauce and
sugar. Simmer for 10 mins. stirring occasionally.
Preparation of Fillets: Remove all the red meat.
Meanwhile, cook fish in mod. oven (turning them over half way through)
for about 20 mins.
Add the cornflour and water mixture to the sauce and bring back to the boil,
stirring constantly. Simmer for 1-2 mins.
Serve with long-grain or basmati rice.
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Use heavy duty foil on the grill sprayed with vege or olive
oil. Lay fillets skin down and baste with equal parts of mayo and DeJon
mustard mix. Sprinkle with lemon pepper to taste. For an added touch you may
top with a slice of orange and fresh parsley. Check fillet with a fork when
it flakes apart it is done.
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2 lbs.striped bass fillets
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce
In small bowl combine vermouth, oil, lemon juice, garlic,
chives, salt, marjoram, pepper, thyme, sage and Tabasco. Reserve 1/2
cup sauce for basting. Place fillets in shallow dish and
pour remaining sauce over them. Marinate in refrigerator for 30
minutes.
Grill fish over hot coals, basting occasionally until done,
about 8 to 10 minutes.
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