This is just a sample of a recipe Striped Bass On the Grill
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Cooking Directions
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Striped Bass On the Grill
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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.
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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.
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Recipe #3
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Name of Recipe
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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
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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.
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CAPTAIN'S STRIPER CHOWDA |
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