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OK folks, stripers are running, how to cook?

wobinwobin Posts: 211
edited 5:26PM in EggHead Forum
The striper run here started a couple of weeks early this year. My neighbors are bringing me fillets from 10-15 pounders. Never cooked any on the egg, always deep fried. Anyone have a recipe for egged stripers?[p]Thanks, Glenn

Comments

  • JohnFJohnF Posts: 31
    wobin,[p]Mix up a little marinade.....Soy sauce, Orange Juice and Olive Oil with some slivered garlic.[p]Salt and pepper the fillets, soak in the marinade for about 30 - 60 minutes. Heat the egg to 400 degrees. Place the fillets on for about 8 - 10 minutes a side. If the skin is on let that be the second side to cook.[p]With a side of wild rice, and the vegetable of your choosing, you have a meal everyone will love.[p]Good Cooking!
  • jwirlwindjwirlwind Posts: 319
    wobin,
    Well Wobin, I love sriped bass. I live a rock's throw from beautiful Lake Murray in central South Carolina. We catch some big ones here. Personally, it won't be on the Egg for me. I like to take nuggets from the fish, make a lighly sweet beer batter and fry it. [p]MC Jerry

  • wobin, I can't fish, hunt but the troops know if they give me the "hunt", I'll pass it back down the foodchain. I get stripers from Clark's Hill (Thurmond Lake) and stuff them with herbs and EVOO with salt and pepper. Indirect for about 45 minutes. Debone, sprinkle Tsunami on it for seasoning and color and serve. Head and gills are taken off before hand, hopefully by the fisherperson at the lake. Nothing is better when the fish is caught and it's on my egg two hours later.

  • fishlessmanfishlessman Posts: 22,718
    wobin,
    ive tossed a bed of rock weed on the grill, layed the fillet on that and poured a margarita on top, mostly mix, and just let it semi steam on the rock weed with the lid closed. have only done this on a gasser, would be better on the egg. you need to eat that striper when its very fresh, dont let it sit for a day or two.

  • John F.,
    Your marinade sounds great. What quanitys? How would this be on salmon?
    Thanks
    ****

  • wobinwobin Posts: 211
    wobin,
    Thanks for the replies.[p]Cheers, Glenn

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