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tex_toby

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Reply with quote  #1 
My favorite way to eat the larger stripers are grilled on the half-shell.  That is, just filleted with the scales left on.

Here I have two slabs thawed out from my freezer:


Next, I squeezed fresh lemon & lime juice generously over them, sprinkled with garlic powder, cajun seasoning, buttered and then freshly ground black pepper over them.  Be creative here.  You can put just about anything you like on them:


Then, off to the grill they went.  On one, I topped with homemade pico once it was on the grill.  I direct grilled them (scacles down) over a medium-hot fire until the ends started to curl up (about 10 minutes). Cook until fish turns white and flakey.


Final product...



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paokie

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Reply with quote  #2 
Looks good. 
I'll pass it along to folks that want to grill their striper. I don't grill much anymore

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Scotty

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Reply with quote  #3 
That looks awesome! Love the idea of the pico on top. When I do them like this, I slice them 1/2 way thru the depth of the fillet each way a few times and put zesty Itallian dressing on them for a few hours then do the cajun seasonings.
 Makes me want to do it this weekend adding the pico!
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PAPPY

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Reply with quote  #4 
Looks mighty tasty. I need to try this sometime.
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Kahuna

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Reply with quote  #5 
Toby, you eat around the red or "skin it" before serving? Looks good. Bet a mango or pineapple salsa would be good too.
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tex_toby

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Reply with quote  #6 
Eat around it - it turns gray after its grilled.  Easy to spot and go around.  It won't hurt ya - just tastes a little fishy.  [biggrin]
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Kahuna

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Reply with quote  #7 
Quote:
Originally Posted by tex_toby
Eat around it.  Easy to spot and go around.  It won't hurt ya - just tastes a little fishy.  [biggrin]
Nope, I'm not going there![nono]
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drob

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Reply with quote  #8 
Any time I grill fish with the skin on it, it always grill it skin side down.  On thin fillets, I don't even flip it over on the other side.  My wife WILL NOT eat it with the skin on, but after grilling the meat of the fish literally slides off the skin.  So it works out perfectly.  Looking forward to trying this method with striper.  By the way, my wife is Greek and learned how to cook from her mother and grandmother.  They make a baked fish with onions and tomato paste that is awesome.  If I EVER GET TO GO FISHING AGAIN and actually catch some fish, I'll be trying several recipes.  If they work, I'll post them.  Invite me to fish, and I'll give you more... [smile]



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Axman

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Reply with quote  #9 
Looks awesome!  That's how I do it...but I tend to cover it with crawfish / shrimp / crab in an alfredo sauce.  [smile]

I add a few asparagus to make it appear "healthy".  [smile]

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