Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Lets talk how to Egg a striped bass

Bring on the methods? Caught a nice 11 pounder today.

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • Little StevenLittle Steven Posts: 27,352
    Browned some butter and put in a few anchovy fillets
    image
    Smashed up the anchovies and put in some clam juice and chardonnay and reduced to a coat a spoon consistency.
    image
    Sauteed some carrot slices in butter
    image
    Added red bell pepper slices
    image
    Some lemon and the vegetables with some onion and slivered garlic
    image
    Put the sea bass in and topped with some of the butter sauce
    image
    Then some fresh tarragon, parsley, thyme and chives
    image
    Folded the parchment and oiled and on to the egg on a raised grid at 350*
    image
    Served with some sauteed kale, onion, garlic and mushrooms in chicken broth and steamed rice with clam juice, chardonnay, red bell peppers and butter.
    image 

    Steve 

    Caledon, ON

     

  • As you may know... no picture or it didn't happen.  ;)
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • damn steven. En Papalote? very nice. That's an awesome way to cook but I love stripped bass with just EVOO, Salt and Pepper as well. Grill it skin side down raised direct (400?) until it starts to flake. i alwasy pull mine when the meat is still a little transluscent as i hate overcooked fish. i would much rater go med rare than any degree over done at all.

  • Little StevenLittle Steven Posts: 27,352
    Give this a try sometime bud! It picks up some smoke through the parchment.

    Steve 

    Caledon, ON

     

  • Give this a try sometime bud! It picks up some smoke through the parchment.

    That is a lock buddy. This weekend.

  • ibandaibanda Posts: 458
    edited April 2013

    I copied an egger on this idea. Raised grid, on lemons or limes, some Paul Prudhomme "Fish Magic" rub and some Fischer & Wieser Mango Habenero sauce.

     

     

     

    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • JustacookinJustacookin Posts: 247
    WOW and I was just going to tell you to get out the turkey fryer. That LOOKS great nice job.
    XL & waiting for my Mini Max Bloomington MN.
  • ChubbsChubbs Posts: 5,475
    Steven, Steven, Steven.... Wow! That is killer. Well done. @robnybbq, did that answer your question??? @-)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Little StevenLittle Steven Posts: 27,352
    Chubbs were my pics compressed on the X axis? :-??

    Steve 

    Caledon, ON

     

  • ChubbsChubbs Posts: 5,475

    Chubbs were my pics compressed on the X axis? :-??

    Nope, look good on my iPad and iPhone.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • allsidallsid Posts: 417
    image
    Go for a blackened Striper on CI-  Here we did Striper, Salmon, & Halibut.  If you have a salt slab, that is a good way to do it as well.  I have found straight grilled with evoo & Montreal style seasoning works well too-  Hard to go wrong with Striped bass.  Just make sure to cut out/off the blood lines-  Good luck!
  • lay out some foil and put about 1/4" slices of onion enough slices to lay your fish on. If the skin is removed(i prefer mine removed)Rub skin side with olive oil & lemon juice. Lightly salt & pepper the skin side then sprinkle lightly with old bay & dill weed. lay the skin side on the onion. Repeat olive oil, lemon salt & pepper on the top. I go heavy with the old bay & dill on the top. The amount is personal preference. Pour just a little water in the foil, about enough to cover onion, tent foil and cook until done.
  • henapplehenapple Posts: 14,600
    Are we talking fresh water? If so be sure to soak in ice water and work out, with your thumb the blood down the center of the filet. Change water and ice often. If your talking sea bass ignore everything I said.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • rtt121rtt121 Posts: 645
    edited May 2013

    henapple said:
    Are we talking fresh water? If so be sure to soak in ice water and work out, with your thumb the blood down the center of the filet. Change water and ice often. If your talking sea bass ignore everything I said.
    I am assuming we are talking about neither. 

    Salt water Striped Bass or Rock fish... not sea bass.  Is that correct OP?

    If so I have a great recipe for Striper Cakes
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • robnybbqrobnybbq Posts: 1,807
    Striped bass from the Ocean.

    Going on the Egg tomorrow evening. 

    Little Steven - looks great - too much work for a week night cook though.
    striper.jpg 28.2K

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
Sign In or Register to comment.