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Reply with quote  #1 
The two most important things to know about preparing striped bass is to first remove the red meat that runs down the length of the filet on the skin side along the lateral line, and second to remove any of the fatty, grisly stuff around the abdominal cavity (belly) of the filet.
The red meat can be easily scraped away with a butter knife or fingernail. The fatty junk can be trimmed off with a knife. This will prevent an overpowering fishy taste on an otherwise excellent tasting fish.
What You'll Need
This recipe is for one, 2 pound striper filet, feeding about four people. Catch a bigger one, do the math!
The Shrimp Stuffing
Where there are teaspoon measurements, the term of a dash or a pinch is commonly used. I've given an understandable measurement, but again it is all interpretive.
1/2 pound shrimp, peeled, deveined and rinsed
1 tablespoon margarine
1/4 teaspoon cayenne
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 tablespoon Worcestershire sauce
1/2 tablespoon brown spicy mustard
1/4 cup finely chopped celery
1/4 cup shredded carrot
1/4 cup finely chopped onion, vidalia preferred
1 tablespoon grated lemon peel
2 to 3 cups soft bread crumbs
Drink 3/4 of a can of beer (the best part of this recipe). Leave the rest to warm up to room temperature. Choose a good brand, shrimp don't like discount beer. You got to worry about the cook what talks with shrimp and gets answers back!
How To Work It
After the can of beer is warm, and you have all of your ingredients ready, take a cast iron skillet and heat it to a medium-high temperature. 
Grind and mix the cayenne, thyme, oregano, and red pepper. 
Melt margarine, add the spice mix, Worcestershire sauce and mustard. When this bubbles up add the shrimp. 
Stir and shake pan while shrimp cook until opaque and curled. Chop up the shrimp into bite size pieces. 
Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in the bread crumbs until desired consistency is achieved. It depends on your own desires, some like it very moist, some like it drier. 
Continue to heat on a low heat until fish is ready to be put in the oven.
The Ingredients for the Fish
2 pound striped bass filet
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon parsley
1/2 tablespoon chili powder
1 tablespoon margarine 
Fixin' de fish
Heat oven to 425 degrees. 
Combine all the spices in a bowl and grind 'em up real good. 
In a baking pan that has been either greased lightly with margarine, or sprayed with no-stick cooking spray, pile the stuffing in the center and wrap the filet around the stuffing best you can. Take a couple of toothpicks to hold it in place.
Spread margarine on fish and sprinkle fish liberally with the spices to taste. Place in oven for about 30 minutes, or until the fish flakes easily with a fork.

Now there's a down home Cajun recipe guaranteed to steam your eyeglasses!
Enjoy, and good fishing!

cell 580-513-0415

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Posts: 418
Reply with quote  #2 
That sounds awesome. [smile]
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