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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-29-2009, 08:49 PM   #1
umyaya
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Default Striped Bass Recipes Needed

I'm headed to the Cape in a few weeks and am looking for some good Striper recipes. Thanks.
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Unread 06-30-2009, 02:57 AM   #2
abacobrad
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Default Japanese Striper Recipe from Mike Jedny

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

Brad
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Unread 06-30-2009, 06:21 AM   #3
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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.
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Unread 06-30-2009, 06:24 AM   #4
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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
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Unread 06-30-2009, 06:49 AM   #5
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blackened work on striped bass?
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Unread 06-30-2009, 12:23 PM   #6
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Default 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.
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Unread 06-30-2009, 06:02 PM   #7
AFLCAPT
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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
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Unread 06-30-2009, 11:52 PM   #8
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Quote:
Originally Posted by jdub View Post
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.
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!!
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Unread 07-02-2009, 01:22 PM   #9
umyaya
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Default Thank you

Thank you for all of the great ideas. Sorry about the "Deja vu" post. I forgot about my original post.

FYI, I have no faith in my fishing abilities. However, I do have full faith in Captain Abdow of Magic Charters in Chatham. Last year, 3 of us caught 20 stripers on a 4 hour charter.

If we do get skunked this year, I'll just buy some stripers at the fish pier. Either way, I'm eating striped bass all week!

Thanks again.
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Unread 07-27-2009, 02:15 PM   #10
umyaya
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Talking Need more recipes!

We had a great day striper fishing today. In Captain Mike I trust!

This isn't the prettiest trophy shot but shows off some of our keepers. We caught around 15 in 4 hours.
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