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  #1  
Old 01-23-2005, 03:13 PM
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Default BlueFish / Dogfish / Striper Recipes

Use Cocktail Blues for this one.

"Bluna" Fish Salad
Blue fish
Lettuce
Beets
Olive oil Fresh lemons
Black pepper
Salt
Potatoes
Garlic
Grainy mustard
Balsamic vinegar
Sandwich spread
Onions

Cut the tops off the beets and set aside. Place the prepared beets on a sheet of foil. Drizzle them with olive oil and sprinkle with black pepper and salt. Cushion the beets with a few slices of fresh lemon before wrapping up the beets in the foil and placing them on the griddle. Scrape the jackets off the beets when they're finished.

When starting the potatoes, make sure they are all relatively the same size. Place them in a pot of water with a few sliced lemons on top and boil. Peel them when finished cooking.

After your fish has been gutted and scaled, score the fish skin-side about an eighth of an inch. For the marinade, slice a few cloves of garlic and place them in a bowl. Add some grainy mustard, olive oil, balsamic vinegar and lemon peel. Whisk the ingredients together. Sprinkle with black pepper and salt before pouring the marinade onto the bottom of the pan. Then place your fish in the pan, making sure to thoroughly coat it with marinade. Remove the fish from the pan and lay it on the grill, adding more pepper and salt as you cook the fish for about 10 minutes on each side. When finished cooking, carefully use a fork to flake the meat off the bone.

For the dressing, add sandwich spread (mayonnaise with pickle relish) to the marinade leftovers. This will give the dressing a creamy texture. Slice some onions and place them in a bowl. Add watered-down mayonnaise, salt, pepper and the diced stems from the beets. Place your bed of lettuce in a bowl and add the cooked beets and potatoes. Mix the fish in the dressing and arrange artfully.
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  #2  
Old 01-23-2005, 03:17 PM
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Default Grilled Striped Bass

From Allan Harding Cookin in Brooklyn

Grilled Striped Bass
Striped bass
Corn unpeeled, soaked in salt water
Extra-virgin olive oil
Lemon juice
Lemon thyme
Jalape'o Sause



Cut your bass fillets into individual portions. Pour the olive oil and lemon juice into a bowl. Add some lemon thyme, along with the jalape?o sauce, and mix. Place the fish in the bowl and thoroughly coat. Allow it to sit in the mixture before you begin grilling.

For the corn, place them (husk included) on the grill. To season the grill and to prevent stickiness, rub some olive oil on the grill with a paper towel.

Now, place the fish on the grill, organizing the larger pieces on the hottest parts of the grill. Cook it about 80 percent on the skin-side of the fish. Flip carefully, making sure that the skin stays on the fish and that each side gets a new, clean spot on the grill. When finished, drizzle the remaining marinade over the fish and corn.

10 minutes skin side 6 minutes other side. mmmm!!!
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  #3  
Old 03-13-2005, 08:14 PM
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Cut the Striper in chunks removing as much red as possible wrap with bacon slip a toothpick through and broil.

Cut striper into steaks fillets and heat a cast iron skillet. Dip striper into beaten eggs and cover with blackening seasoning. Toss into the heated pan and enjoy the fish will taste like butter

Lay the striper on a piece of tin foil cover with fresh herbs(basil,thyme,oreagano,ect.) sprinkle some pepper,garlic,onion powder then add some olive oil and lemon. Close the tin foil and bake on the grill.

always cook at the lowest possible temp to get the pan or grill to the proper temp before cooking and the food will have a better taste than just cranking it up to high and throwing on.
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  #4  
Old 06-10-2005, 09:58 AM
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i subbed striper for halibut in this recipe and it was goooooood! (and easy)

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
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  #5  
Old 06-10-2005, 05:11 PM
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Default Dog fish recipe

Quote:
Originally Posted by Roccus
Now if you can come up with a use for the doggies!


Cioppino Stew
Clams / Lobster / Basil / Tomatoes / Dogfish / or Catfish / Lemon slices / Fresh thyme / White wine / Precooked tomatoes / Zucchini / Clam juice / Cubanel pepper / Red onions / Flour / Garlic / Olive oil / Red peppers

Begin by preparing your seafood. If you need to purge your clams, place them in fresh water and allow them to sit before you begin. Make sure your lobsters are cut and gutted as well. Lightly dust the dogfish with flour.

Chop up your red peppers, cubanel pepper and red onions. Slice a big handful of garlic into slivers. Pour the olive oil into a super-large stew pot over the grill. First into the pot is the garlic. Place the dogfish in the pot next; the flour will brown and give it a nice crust. The lobster goes in next, followed by the vegetables, lemon slices and fresh thyme. As the stew sautes, pour in a healthy amount of white wine. Finally, add the clams.

Pour about 6 bottles of clam juice into the pot and allow to come to a boil. Now, prepare your garnish by slicing the zucchini. Add the cooked, peeled tomatoes, zucchini and basil. Give it a few stirs and serve hot!

Alan Harding Cookin in Brooklyn Check out the blue fish and the grilled striped bass on the bottom of the page. http://home.discovery.com/fansites/c...ipe_index.html
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  #6  
Old 11-14-2006, 10:27 AM
tomc76 tomc76 is offline
 
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Default BlueFish / Dogfish / Striper Recipes

Wife made these this weekend, grilled a nice steak to go along with it. Delicious. I believe this recipe was in the Fisherman years back, I lost it & this was the closest I could find to it. I have some weakfish in the freezer too, any ideas other than the old bake in tinfoil pouch with herbs, butter & the like??

Striped Bass Cakes:

Ingredients


2 lbs fresh skinned striper fillet (red meat removed)
2 heaping TBS mayo
1 heaping TBS dijon mustard
2 eggs
1-2cups Italian breadcrumbs (w/o added cheese)--you use these to bind, so measurements are approximate--too much, you get hockey pucks.
1 c. finely chopped red pepper
1c cooked corn kernels (frozen work best)
1-3 tsp Old Bay seasoning (to taste)
red pepper flakes (to taste)
1/2 c chopped celery

Cooking:
cut fillets into manageable pieces and poach until flaky but not overcooked (white wine and bay leaf, or plain salted water)
saute corn, peppers and celery until tender. Set aside
In mixing bowl, combine mayo, mustard, eggs and sauteed veggies. Mix in old bay and pepper flakes, if using.
drain fish of all excess moisture and mix fish with above until you have a crab-meat like consistency. Add bread crumbs a bit at a time until mix binds well (do not use too much!)
either fry cakes in butter or olive oil or bake in 350 degree overn for 40 minutes. Enjoy!
Great with tartar sauce.
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  #7  
Old 11-18-2006, 08:03 PM
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Default Re: Very Good Striper Recipe

Southeren Fried Striped Bass

Cooking the Striped Bass
About 2 pounds of Striped Bass fillets cut into finger-sized portions
1-cup of self-rising cornmeal (white or yellow, doesn't matter)
1/4 cup of self-rising flour (corn-flour would be better, but it is hard to find)
1/2 teaspoon of salt
1/2-teaspoon of paprika
1/2 teaspoon of fresh ground black pepper
Vegetable Oil for frying (shortening can be substituted)
You will need a deep skillet to fry the fish in or, even better, a counter top deep fryer. Fill the skillet deep enough to cover the fish when you put it in the pan but not so full you spill oil onto the burners and cause your house to catch on fire!
First, mix the cornmeal, flour and other ingredients in a big bowl. Then, pre-heat your oil to 375 degrees. Next, take a finger of fish and roll it in the cornmeal mixture. Press the fish firmly into the cornmeal and make good and sure that the fish is completely covered in the mixture, especially down into any cracks in the flesh. You don't want to crush the fish, but you want to make sure that any of the fleshy area that will hit the oil is absolutely covered in cornmeal. Don't worry about the skin area of the fish finger getting covered because the cornmeal won't stick well to it anyway.
Place each finger of fish onto a plate after you have completely rolled it in the cornmeal mixture. Wait to add your fish to the hot oil until you have several pieces ready to go in at once, so that you can bring each piece of the fish out of the pan around the same time. Keep an eye on your oil temperature. Too hot and the outside will cook too fast, too cold and the fish will get soggy with oil and the cornmeal won't fuse well to the flesh of the bass. You can always check the temperature of the oil by dropping a tiny drop of water into the oil. If you hear a crackling sound and see popping after the drop of water hits, the oil is ready. Don't put very much water in the oil, it literally takes just a drop. Honestly, the best way is to have a thermometer for the job. That way you can keep a constant check on the temperature.
Cook the fish for 4 or 5 minutes, turning occasionally if you are cooking in a skillet as opposed to a deep fryer, or until the cornmeal turns golden brown. When fish is cooked properly, is should appear flaky when you check it with a fork or when you break it open.
When you removed the fish from the skillet, drain the excess oil by placing it on paper towels or newspaper. If you use a fryer you can just give the basket a good shake and serve it from there.
This method should produce some right-tasty Southern-Fried Striped Bass
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  #8  
Old 02-27-2007, 09:01 AM
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Default Re: BlueFish / Dogfish / Striper Recipes

Striped Bass Steaks with Avocado Salsa

Ingredients
1 cup plain yogurt
1 green onion finely chopped
1 tablespoon chopped fresh basil
1/2 cup diced ripe avocado
1/2 cup diced tomato (seeded)
1/2 cup diced cucumber (seeded)
2 striped bass steaks (8 ounces each)
1 teaspoon olive oil
Salt and pepper to taste

In a small bowl, stir together the yogurt, green onion, basil and salt and pepper to taste.
Fold in the avocado, tomato and cucumber. Preheat the broiler, and place the broiler pan about four inches down from the heat.
Rub the steaks with the olive oil and sprinkle with salt and pepper. Broil for four minutes or until lightly browned.
Turn the steaks and cook for an additional three to four minutes or until lightly browned on that side.
Serve the steaks immediately accompanied by the salsa.
Chef: Steven Pepi, Monroe
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  #9  
Old 03-14-2007, 01:11 PM
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Default Re: BlueFish / Dogfish / Striper Recipes

Baked Striped Bass w/Bacon Recipe

Ingredients
• 4 pieces of striped bass (approx 6-8 ounces)
• 1 cup of red onion sliced into 1" thick slices
• 8 pieces of thick-cut sliced bacon
• 8 Tbsp. of butter
• 1 cup of sliced, fresh, baby-portabello mushrooms caps
• 1/4 tsp. of dried tarragon
• Hungarian paprika
• 1 quart of golden ginger ale
Soak the striped bass overnight in golden ginger ale, before you prepare the dish rinse the bass and prepare as listed below. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.
Note you can use any type of bass with this recipe (rock bass, small mouth, large mouth sea bass etc.)
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  #10  
Old 03-14-2007, 01:12 PM
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Default Re: BlueFish / Dogfish / Striper Recipes

Striped Bass, Cape Cod Style

Ingredients
• striped bass fillets
• 1 stick butter butter
• 1 lemon
• 1 cup sliced onions
• pepper to taste
Place bass fillets on aluminum foil and brush both sides w/ butter. Squeeze lemon over the bass fillets to taste. Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes. NO MESS !!!
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Old 03-14-2007, 01:12 PM
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Default Re: BlueFish / Dogfish / Striper Recipes

Grilled Striped Bass with Salsa Recipe

Ingredients
• 2 (1 1/2 pound) striped bass fillets
• 1/2 cup cracked black peppercorns
• 1/2 cup fresh lime juice
• 1 bunch cilantro leaves, chopped
• 1/2 cup olive oil
Salsa:
• 1 pound Roma tomatoes
• 6 to 8 garlic cloves, peeled
• 1 to 2 jalapeno chiles, stemmed, seeded if desired
• 1/2 yellow onion, peeled
• 1 teaspoon coarse salt
• Pinch of freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 avocado, diced
• 2 bunches collard greens, washed, untrimmed
Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Marinatethe bass for 1 hour in the refrigerator. After marinating, preheat grill or broiler. Meanwhile, prepare salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool. Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and add the avocado. Set aside. Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each bass and more than twice as wide. Place each bass in the middle of each rectangle and wrap with greens so that only the head and tail are exposed. The dampness will make them cling. Transfer the bass to grill, reserving marinade. Cook the bass for 7 to 8 minutes per side, blacken. Don't be concerned about greens sticking. To serve, place the bass on a serving platter. Serve with the salsa.
Servings: 4-6
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  #12  
Old 06-12-2008, 11:18 AM
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Default Re: BlueFish / Dogfish / Striper Recipes

I personally would'nt touch a bluefish before I had this recipe. too fishy tasting, but I got this recipe to get the gamey fishiness out and I now eat the yellow demons once in a while.


THE SOAK

fillet the bluefish, then trim out all the dark meat from the fillets, it may be a bit time consuming but you want to get rid of all that dark part..
cut the fillets into nice burger size chunks. rinse in cold water.
put the chunks in a tupperware,
pour in a mix of milk and cold water, topped with a few ice cubes, (you can just use straight milk and cubes)... put the lid on the tupperware and let the fillets soak in the fridge for at least 24 hrs, I have let them soak for up to 48hrs.
when done take them out, drain out the bloody milk and rinse fillets in cold water, pat dry with a paper towel.

THE COOKING

I usually dip them in eggs which are seasoned with Mrs Dash, or seasoned salt, or whatever else Im in the mood for.
roll them around in breadcrumbs and fry it in a pan of olive oil until golden brown.

HINT After I cook the fillets I transfer them back to a tupperware and put them back into the fridge, I microwave them the next day and eat them. Dont ask me why.... but they just taste awesome after being in the fridge and reheated rather than straight out of the pan!!.............maybe someone can explain that one!!
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  #13  
Old 06-12-2008, 11:39 AM
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Default Re: BlueFish / Dogfish / Striper Recipes

I've never tried to fry blue fish. The best is breaded fried flounder fillets. MMMMMMMMMM.
The few times I've made blue fish I wrap it in tin foil with alot of garlic, lemon juice, black pepper, a little salt, a shot of white wine, and fresh parsley (sometimes I put a few pats of butter in there also) and throw it on the grill or in the oven. Very tasty.
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  #14  
Old 06-14-2008, 08:35 PM
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Default Re: BlueFish / Dogfish / Striper Recipes

clean and put the filets of bluefish in a baking pan with your favorite spaghetti sauce (homemade prefferably) and bake. done~



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  #15  
Old 06-15-2008, 04:43 AM
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Default Re: BlueFish / Dogfish / Striper Recipes

pour in a mix of milk and cold water, topped with a few ice cubes, (you can just use straight milk


I've heard before that soaking bluefish in milk takes the oil out of it and makes it less "fishy" . I've also heard of soaking it in beer.....any truth in this?
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