Ingredients

Cooking Directions

 Striped Bass On the Grill

2 medium to large striped bass fillets

1/2 stick of butter or 1/4 cup of virgin olive oil

seasoned salt, pepper,garlic powder

1 fresh lemon

disposible aluminum grill toppers (available at home depot or Wal-mart)

TIP: Striped bass freshly caught and cleaned should be placed in a glass baking dish and refrigerated over night.  It will firm up the flesh for grilling.

cut fillets diagonally across the grain so that you have 3 to 4 inch long medallions

coat both sides with melted butter or olive oil

Place grill toppers on grate and set grill to medium.  If using charcoal, let coals burn down until smokey.

Place fillets on grill and season one side, flip over and season the other side.  Add fresh squeezed lemon as you cook.

Cook until golden brown and fish can be flaked with a fork. Do not over cook.

Ingredients

Cooking Directions

 CAPTAIN'S STRIPER CHOWDA'

 2 fillets from medium to large striped bass. 

5 lbs. white potatoes

1 large yellow onion

1/2 stick real butter

1 quart half and half

seasoned salt, pepper, old bay seafood seasoning,

1 cup mashed potato flakes

 Peel and chop potatoes into quarter size chunks

Peel and chop onions into dime size pieces

Melt butter into 10 quart pot over low heat

Add chopped onions(do not allow butter or onions to brown)

When onions are coated and slightly melted, rinse potatoes and add to pot.  Add just enough fresh water to cover .  Boil until potatoes can be punctured with a fork.

When potatoes and onions are not quite cooked, add half and half and mashed potato flakes. Stir until flakes are mixed in.

Bring mixture back up to heat and simmer.  Add fish fillets. Do not cut fish into pieces.  If fillets are large, halve them and add. When fish is cooked it will break up with a spoon.

Add seasoning to taste.

Maintain heat to simmer until fish is cooked and mixture thickens.

Will feed 10 people of 4 firefighters.  ENJOY

Maintain heat to simmer until fish is cooked and mixture thickens. 

Ingredients

Cooking Directions

 MRS. KELLEHER'S HADDDOCK ROLL-UPS

 crumbled ritz crackers

1/3 cup of butter

1/3 cup of lemon juice

1 cup cooked rice

1 pkg. frozen spinach (thawed) juice squeezed out

1 pkg. cheddar cheese

2 lbs. of haddock fillets

paprika

 Melt butter and mix in lemon juice.

Cook rice and mix with spinach, cheddar cheese, melted lemon butter. Save a portion of the butter.

Stir until you have a stuffing consistency.  Place stuffing in fillets and roll up .  Place roll seam side down in a baking dish.

Pour remainder of melted butter over fish, season with paprika, and spread cracker crumbs over top of fish.

Place in a pre-heated oven at 375 degrees and bake  25 minutes oruntil fish flakes with a fork.

Ingredients

Cooking Directions

 MIKE'S VERY EASY FISH SOUP (ITALIAN)

 1 tbsp. olive oil

1 med-large onion (vidalia)

2-3 cloves 0f garlic

8 oz. tomato sauce

1 qt. fish stock (homemade is best)

2-3 lbs. any white fish ( striper, haddock, cod )

 Slice up the onion and saute until is is soft.

Once cooked add the garlic, but do not over cook it or let it go brown.

Mikey's note - You as the chef at this point, can act like a captain and do whatever you like.

Add in the stock, tomato sauce, bring to a boil and reduce to simmer; add the fish, cover and simmer about 5 minutes.

Simmer until fish is cooked (flakes with a fork).  Done, however:

You can substitute fish with shellfish or add to fish.

You can add potatoes, putting them in at the beginning at the start of the boil. Do not add fish until spuds are cooked.

Ingredients

Cooking Directions

 CAPTAIN GARY'S FISH CAKES

1 CUP SEASONED BREADCRUMBS

2 EGGS

OLD BAY SEASONING TO TASTE

2 FILLETS OF STRIPED BASS

1/4 CUP MINCED ONION

GROUND BLACK PEPPER TO TASTE

CHOP AND MINCE ONION

PARBOIL FISH UNTIL IT FLAKES WITH A FORK, DRAIN AND PLACE IN A BOWL TO COOL

WHEN COOL, SHRED WITH A FORK

ADD EGG, ONION, BREAD CRUMBS, AND SEASONING; MIX WELL UNTIL STICKY

FORM INTO PATTIES

COOK IN A SKILLET WITH OIL (CANOLA)  UNTIL GOLDEN BROWN

SERVER ON A BED OF LETTUCE AND TOMATO, GARNISHED WITH TARTAR SAUCE  OR COCTAIL SAUCE.

NOTE:  YOU CAN SUBSTITUTE STRIPED BASS WITH ANY OTHER FISH

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