Striped Bass Recipes Needed

Japanese Striper Recipe from Mike Jedny

Mike is a serious fisherman and full time cook. His recipe is superb.
http://tinyurl.com/m2gecc

Brad

i've never done striped bass but here's a couple of mine for mahi mahi & ling(also known as cobia or lemon fish).
skin on 1 side for both fish.
be sure to remove any bloodline when cleaning if bass has it.
mahi-
marinade for 2 hours in equal parts italian dressing,balsamic vinegar,& honey brown beer.
grill or smoke until white & flaky.i prefer mahi grilled hot & fast on 1 side, then move to a lower heat & smoke until the top side tans.

ling-
soak 1 hour in guinness stout
slather w/ a thin layer of mayo,sprinkle w/ basil & lemon zest.
a 3-5 lb. side should smoke @250-275 for about 1-2 hours over mesquite is my preferred wood.

Fillet the bass and marinate in some olive oil and juice from a lemon for an hour. Grill directly over coals then put a butter sauce on it.For butter sauce Melt a stick of butter and saute 4 finely chopped garlic cloves(do not let it brown) then add some fresh chopped basil and a pinch of cayenne

blackened work on striped bass?

Recipes for fish not yet in the boat

Chickens not yet hatched, sir you may have just jinxed your fishing
My favorite way to do em is skin on over the coals. Simple stuff.

Start with some salt pepper and squirt on some citrus to brighten the meat taste.

A quick flesh side down then flip them off of the coals for indirect.
Now come up with a brush on glaze for them. Just enough to add a flavor or two.
Asian
Greek garlic/herb/lemon
A mild green curry in oil

Thats me I like it pretty simple.

Glad you asked...my all around best way to do fish is... fillet & leave skin on, remove center bone/blood line, portion & marinate @ least 1hr., in olive oil (just enough to coat fish), chopped garlic(lots), old bay, & lime zest & a little lime juice. Get your coals hot & place skin side down, put lid on, don't flip, cook til fish flakes w/ a fork. Hit w/ a little more zest. Serve.

PS: Love the fishing optimism

jdub said:

Chickens not yet hatched, sir you may have just jinxed your fishing
My favorite way to do em is skin on over the coals. Simple stuff.

Start with some salt pepper and squirt on some citrus to brighten the meat taste.

A quick flesh side down then flip them off of the coals for indirect.
Now come up with a brush on glaze for them. Just enough to add a flavor or two.
Asian
Greek garlic/herb/lemon
A mild green curry in oil

Thats me I like it pretty simple.

Click to expand...

I thought that too!! Chit, I've jinxed myself a buncha times!! I'm sending out some good karma your way and wish the strikes are hard and plentiful. I've never done stripers, but we do smaller bass like this...
If they are big enough to fit on a cooking disc and you have one try this.
Score flesh on each side. Leave head and tail on. Get some peanut oil or veggie oil hot in the disc. To the fish, rub with S and P, and garlic powder and cayenne. Shallow fry it on each side for 3 minutes or so, will depend on size of fish. (I know stripers are big ones). Have enough oil to cover bottom half of fish. When nice and crispy. Pull it and while it sits, hit it with some lime.
As a side sauce, a homemade tartar sauce. I dont have exact measurments..
mayo, tbs of course mustard, lime juice(1), zest, finely chopped jap, and pickle, and half onion, garlic, and and a good squirt of caper juice.
You can water this down with some white wine and use it as a sauce poured over the whole fish while on a bed of rice.

Good stuff!!