What's your favorite striped bass recipe?

[fishinimpossible]

I don't want to hear that it's a nice rib eye steak after releasing it, either! I only keep one or two a year, and am just looking for a bit of variety, not guilt. I've grilled, broiled, baked, chowdered, smoked, steamed, fried (it might be my favorite), sushied and jerkied. Any recommendations?

[Bab]

Fishinimpossible, I see nothing wrong with keeping a few of your catch. Could you give a couple of your favorties? I,m sorry that I do not have any to share.

[fishinimpossible]

I love it grilled...
I leave the skin on the fillet to hold it together. I marinade for about 1/2 hour in some white wine, olive oil (keeps it moist and from sticking to the grill) and some seasoning of your choice (lemon pepper, garlic, basil, tarragon...whatever). Last night I tried some of the McCormick Grill Mates "Key West" seasoning with the wine and oil...excellent! I grill on high heat. Be sure to wipe some cooking oil on the grill beforehand to help prevent sticking. I put the fillets (cut into single servings) meat side down on the grill for 2 minutes to sear. Be careful when turning! Turn it only once so that the skin side is down. Your total cooking time for fish should be about 10 minutes for each inch of thickness. It's a great rule of thumb for all fish with almost any cooking method (except when you want something like tuna to be med rare). Serve straight from the grill to a warm plate, and it's awesome! Sometimes if I've got the time (and the stuff laying around) I'll make a fruit salsa to top off the fillet. It really doesn't matter what fruit you use, but I like mango, pineapple, cilantro, parsley, tomato and lime juice. Just chop it all up together, and throw in a pinch of sea salt, and don't forget the lime juice...it's the key ingredient.