Greetings from BAYMEN & Capt. Dave!
Here is my personal striped bass recipe. I don’t keep striped bass that I personally catch, but once or twice a season I will take one home for the grill. If you follow this recipe exactly, you will be amazed at the flavor, texture and tenderness of a fresh striped bass fillet.
- Bleed your striped bass immediately after catching it and get it on ice or in the fridge ASAP
- Fillet striped bass after it has bled out and wash the fillet of all blood. Pat dry with paper towel
- This is key – LEAVE THE SKIN ON! This keeps it from drying out and holds in the natural oils
- Pre-heat your grill to 350. For thick fillets, pre-heat grill to 450
- Place fillets on Aluminum foil skin side down.
- Salt and pepper generously. Squeeze fresh lemon over them
- Cover fillets with lots of slices of real butter and fresh lemon slices
- Place fillets on foil on the grill. Close top and wait ten minutes
- Remove fillets when they are barely cooked and very tender
- Use a spatula and slide under fillets, above the skin. Leave skin on foil and lift fillets off
- Sprinkle with more salt and pepper and squeeze more fresh lemon juice over them
That’s it! If you overcook the fillets, they will be dry and not good at all. The trick is to follow my recipe exactly and test the meat after 5 minutes to see how it is cooking. NEVER overcook it.
A complimentary side dish I like with my striped bass is rice. Pick your favorite flavor. I also enjoy a garden salad with my striped bass. Another great salad choice is Insalata: mixed greens, sliced tomatoes, cucumber, onion, pepperoncini, and mozzarella. Skip the olives ;o)
Final Word: Assume all fish fillets have bones. Eat carefully.
Capt. David Bitters, BAYMEN, www.baymenlife.com Fly Fishing & Light Tackle Striped Bass Charters On The Massachusetts Coast. 30 Years Guiding The Bay. Bookings Excepted Up To Three Years In Advance. Dates Go Quickly – Don’t Wait.