Registered: May 2004
Location: Kentucky Wildcat Country
Posts: 4600
Re: How to cook Hybrid Striper filets??
quote:Originally posted by chris simmons I have some nice big, thick Hybrid Striper filets. I was wanting to cook them on the grill and need some ideas on how to. Thanks.
Registered: Oct 2005
Location: Vernon, Alabama
Posts: 2382
We used to wrap them in foil, and it worked fine, but i bought some basket for grilling fish at Wal-Mart that work better. You just spray some "Pam" cooking spray on the baskets before laying the fish on them, clamp it down , and lay it on the grill. Their pretty good cooked with butter and Cajun seasoning in a non-stick skillet.
__________________ Beaver Creek Kennels
beavercreekkennels@ymail.com (205) 712-4326
Registered: Nov 2006
Location: Mayer, MN
Posts: 920
wrap them up in foil
Put them into foil about three or four layers thick. Add a teaspoon on butter or your favorite healthy oil. Add fresh dill or Old Bay, Tony Sachere's, Adobo seasoning....whatever you like and bake for thirty minutes in a 350 degree preheated oven. Works for salmon real good so I bet striper would taste good done that way also. Call me when it's time and I will do the dishes after we're done.
Registered: Jul 2006
Location: Mtn. Home Arkansas
Posts: 22
Like Garrett said get all the red out [oil]
I skin my Stripper and then you can get the red out because it is laying in a V and it will come out easy. leave it in and it stinks, you can not fillet it with out leaving some specks of red in the meat.
Frog
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Thomas
Last edited by Arkansas Frog on 07-28-2007 at 03:44 AM
Registered: Jan 2006
Location: Everywhere
Posts: 2708
Are they already cut into fillets? If so, just drop them on the counter, go get a beer, and tell the old lady to git her skirt moving and make her man some dinner. Any backlash, just ignore and request that she shuts her complaint hole...and get you another beer on her way by the fridge.
Registered: Jan 2006
Location: Everywhere
Posts: 2708
hahaha
Ya know...with fish I like to cook them on the grill. Just lay out some doubled up tin foil, dump on some olive oil, and then sprinkle salt and pepper on them. Watch the olive oil...if it burns off add more so the fish doesn't stick to the foil. Flip them according to how thick they are...and Walla...Grilled ? Fish. I do this with Swordfish and salmon and both come out great!
07-27-2007 08:39 PM
