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Striped Bass Recipe.......

Unknown
Unknown
edited November -0001 in EggHead Forum
Did a Search but found very little info. Thinking indirect at 300 degrees for 20 minutes (they are small filets). Put a little butter and lemon pepper. What do ya think??? Anything better you can suggest?[p]Thanks,
Howard
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Comments

  • Lucky Duck
    Lucky Duck Posts: 80
    Howard,
    The rule of thumb for fish, w/ the exception of Ahi is 10 mins per inch... At maybe 350 direct. Also, don't use a spatula. A little olive oil on the bass and the grill, then use tongs to gently lift the fish off the grill. It's done on that side when it cones off the grill easily. No scraping necessary; just a little patience. Maybe there is no better fish on the grill!
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  • Steeler Fan
    Steeler Fan Posts: 395
    Howard, not sure if I'm too late but your way seems OK to me. I like to add some herbs inside the cavity w/ the butter when I have a whole fish and then debone afterwards. I think the bones give it extra flavor. I have tied 2 fillets together and it was also good.
    The 10 minutes to the inch is the way I grill mine but if doing indirect 20-30 minutes at 275-300 should work.
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  • Unknown
    Unknown
    Steeler Fan,[p]Steeler Fan,[p]No you're not too late as I am making them within the hour. Thanks for your help in confirmning 10 minutes per inch given by Lucky Duck as that seemed so much time for 1/2 lb fillets, but I'll keep a close eye on them. [p]Thanks again,
    Howard[p]
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