3/4-lb. Striped Bass fillets, (6-oz. each), skin and red meat removed
1 tablespoon margarine or butter, softened
4 thin red onion slices
2 tablespoons sliced almonds
1/4 cup sliced green onions
1/8 teaspoon salt
1/8 teaspoon white or lemon pepper paprika
Prepare grill for medium-direct heat. Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine. Arrange 2 slices each of red onion and lemon over the margarine. Sprinkle with one tablespoon of almonds and half of the green onions. Arrange the fillets in a single layer over the onions, lemon and almonds. Top with remaining red and green onions, lemon and almonds. Sprinkle lightly with salt, pepper and paprika.
Fold the long sides of the foil together in locked folds. Fold and crimp short ends; seal tightly. Place the packet directly on the cooking grate. Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.
Makes 2 servings
On your grill OUTSIDE! Place a cast iron skillet on the grill and let it get HOT!
Melt real butter in the microwave to dredge fish in. Then take fillets and press them into the dry blackened seasoning until it is caked on.
Take 1/3 to 1/2 stick of real butter and place it carefully into your hot skillet.
Let the real butter scorch.
Cook each side approimately 5 to 8 minutes, until the fish turns "white."
Grilled Striped Bass With Wine Sauce
2 lbs.striped bass fillets
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce
In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco.
Reserve 1/2 cup sauce for basting.
Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.
Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes.
Serves 6 to 8
GRILLED STRIPED BASS with VERACRUZ SAUCE
2 lbs striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 tsp. cooking oil
2 Tbl. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives
Salt and Pepper
Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity.
Place in well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill.
Cook over moderately high heat until thickest part of fish is done.
Meanwhile, make the sauce.
Heat olive oil in saucepan.
Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened.
Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.