Ceder Planked Striper
- 3 (12 inch) untreated cedar planks
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 (2 pound) striper fillets, skin removed
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and
garlic. Place the striper fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to
smoke and crackle just a little. Place the striper fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you
remove it from the grill.
Poor Man’s Lobster
Take a striper filet(or more than one) and cube the meat into cubes of 1″ squares. Boil 2 quarts water and add one cup
of sugar. When the water comes to a boil, put the striper chunks into the boiling water. Once the water comes back to a boil, allow three(3) minutes cooking time, and no more – watch the clock !
Gently drain into a strainer or a colander. Put the pan back onto low heat and melt butter(to suit). When the butter is melted put the striper chunks back in the pan and mix well with the butter. Now serve it on warmed plates (to avoid a quick cool down of the fish).
1 lb striper fillet,
2 tbs fresh dill
4 tbs butter
1/4 c breadcrumbs
1tbs white wine
6 tbs mayonnaise
1 tbs wasabi powder
3 tbs butter
Place fillets, scallions, dill, egg, wine, breadcrumbs and 2 tbs mayonnaise in food processor. Process to even consistency. Form into patties and fry in butter until golden brown.
Add wasabi to 4 tbs mayonnaise and mix. Spread on patties and serve on buns.
Striped Bass with Mango Salsa
For the rub
2 teaspoons pure chile powder
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 striped bass steaks, cut 1 inch thick
Extra virgin olive oil
For the salsa
4 medium mangos, 3-4 ounces each, chopped
1/2 cup finely chopped red onion
1/4 cup lightly packed fresh cilantro
1-2 jalapeños, stemmed, quartered, and seeded
2 medium garlic cloves, crushed
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon pure chile powder
1/4 teaspoon ground cumin
Freshly ground black pepper
1. Mix the rub ingredients in a small bowl. Lightly coat the fish with the oil and season evenly with the rub. Refrigerate until ready to grill.
2. In a large bowl mix all of the salsa ingredients. Pile salsa ingredients in a large sheet of aluminum foil and then fold in the edges to make a sealed packet. Place the sealed packet on the grill for 10 minutes. Let contents cool for 5-10 minutes, then place in a food processor and mix to make a chunky salsa. Season with salt and pepper to taste.
3. Clean and oil the cooking grate of the grill. Place the steaks directly over the coals, cover and let cook for 5 minutes. Carefully flip the steaks and continue to cook until fish is just opaque in the center, another 2-3 minutes. Remove the fish from the grill and let sit for 5 minutes. Top steaks with the salsa and enjoy.
Shitake Mushrooms and Striper (Taste like crab!)
-Two fillets form a 7-10 pound striper, no red meat, no bones
- 1/2 cup or more of sliced shiitake mushrooms (can use the Costco dried ones if you soak them)
- Half a stick of butter.
- a cup of Dry Sherry or white wine
- minced onions I used fresh but you can use dried
- a table Spoon of Cornstarch in a 1/3 cup of water (to thicken sauce)
- some fresh lemon for the juice (about 2 tablespoons of it)
- Parseley –a littel about a tablespoon
- 6-7 large cleaned RAW shrimp
This dish is baked on a barbaque in a foil pouch (that we make). Take the fillets of Striper and salt them lightly and place them on a double foil boat. Make a cover for the boat out of foil since we will be putting it on the grill and sealing it. Lay the Raw Shrimp on top of the Striper filets.
Now we make a sauce that we cover the fillets and shrimp with that we will be cooking the Striper Fillets in. Start by cutting up the Shitake Mushroom, the onions, and parsley. Decant a cup of dry sherry, and mix in a sepperate bowl, the water and cornstarch for thickening. Also cut the lemon so we can squeze about half a lemon into the sauce.
Saute the mushrooms in the butter till tender but not brown. Then stir in the sherry and onion and reduce till onions are soft and clear.
Add the cornstarch water mixture and stir to thicken over low heat for about a minute.
Stir in the Lemon and the Parsley and heat for a few minutes.
Pour the Sauce over the raw fillets and shrimp and cover the boat with the foil cover sealing it.
Move foil packet to a medium to low flame (on a gas BBQ) or low heat on briquetes and cook for 12 minutes. If the fillets are from a bigger fish and thicker then cook for 12 -20 minutes. You should hear the concoction boiling in the foil after a few minutes as the fish steams in the sauce.
When you think its done, open the foil and poke thru the thickest fillet to see if it flakes. If it breaks easily, its done. Move it to a serving dish and sever with rice on the side.
A great dish to prepare with this is a recipe from my daughters food blog–Stuffed Portabello Mushrooms. From Miasyn.com
- Dried or Fresh Shitake Shrooms
- 7 Raw Shrimp (Veined)
- A stick of butter
- Dry Sherry
- Half a White Onion
- Lemon Juice or a Lemon
Nice Side Dish of Portobello Mushroom with Sausage, Spinach and Mozzarella
3/4 lb. mild italian sausage
1 medium yellow onion, sliced
1/2 cup dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6-8 large portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced
Preheat grill to medium-high heat. Oil the grates.
In a skillet over medium-high heat, brown the sausage and break it into small pieces. Add the sliced onion and cook until tender and translucent, about 5-7 minutes. Add the wine and cook until the wine is completely reduced. Add the spinach and 1/2 cup of water to the pan, and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from heat, stir in 2 tablespoons of the basil, 2 tablespoons of the parsley, and all of the cheese. Stir together and allow to cool slightly.
Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on the grill, cap side down, and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with one or two slices of tomato. Return to the grill, cap side down, and close the cover. Cook until the mushroom and filling have heated through, the cheese is melted and the tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley
WOK Steamed Striper
1 Striper 21 inches cleaned
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry.
Blend the soy sauce mixture in a small bowl and set aside.
Fill Fish Poacher Steamer with water, 1 tablespoon shaoxing (or rice) wine and the ginger strips.
Boil and then put Fish in for 8 minutes.
As soon as the fish is done steaming, transfer it out from the Poacher to serving dish. Sprinkle with Ginger slices and cilantro.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
Kosher Salt and Garlic
Canning jar tongs
- Fill the pressure canner with 3 inches of water. If the manual that came with the canner calls for more or less water, follow the manufacturer’s instructions.
- Wash the jars in hot soapy water and rinse thoroughly. You can also use the dishwasher to clean the jars.
- Place lids in a small saucepan and cover with water. Boil the lids for five minutes and turn off the heat. This softens the sealing compound, helping to ensure a good seal on the final product.
- Pack the salmon chunks tightly into the jars.
- Add 1/2 tsp. salt per pint or 1 tsp. per quart jar, if desired.
- Insert a rubber spatula into each jar and press against the fish to remove any air bubbles.
- Center a lid on each jar and screw on a canning ring. Tighten the ring to just tight; do not force the lid tighter.
- Place the jars into the canner. If you have more jars than the canner will hold, refrigerate the extras and do them in a separate batch.
- Place the lid on the canner and tighten it down. Some pressure canners have lids that twist into the lock position, others have screw-down lids.
- Place the canner over the stove eye and heat over medium high heat until steam begins to escape through the vent.
- Allow the canner to vent for 10 minutes.
- Close the vent and pressure can the salmon at 15 pounds pressure for 100 minutes.
- Remove the canner from the heat and allow it to cool to zero pressure.
- Remove the lid and remove the jars using the tongs. Place the jars on a wire rack or dish towels to cool.
- Check to make sure each jar has sealed after it is cool. The center of the jar lid should be pressed down.
Pressure Cooker Ribs
3 Baby Back Pork racks
Rub Racks with Kosher Salt
Tie each rack into a circle with twine
Put in pressure cooker with two cans of dark beer
cook for 20 minutes at 10psi
Remove from cooker, baste with honey hickory BBQ sauce
Grill glaze and serve.
SMOKED SALMON BRINE
10 quarts of water
3 cups of Kosher Salt
3 cups of white sugar
4 tablespoons of Pepper
Overnight in chilled environment
Smoke for 12 hours with Alder, Hickory, Mesquite
Black Cod with Miso (Miso-marinated Black Cod)
2-3 black cod fillets (about 1 lb)
For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
- Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
- Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
- Preheat oven to 400 degree F.
- Preheat an indoor grill at the same time.
- Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10-15 minutes.
- Add a few extra drops of the marinate on the plate and serve hot.
- You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
- There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
- I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.
- Use 5 tablespoons miso if you prefer a deeper miso flavor.
Striped Bass Poached in Spicy Soy Sauce
Yield 4 servings
Time 20 minutes
- 1/3 to 1/2 cup good soy sauce
- 2 teaspoons sugar
- 1 dried or fresh chili, optional
- About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
- About 1 1/2 pounds striped bass fillet, about 1 inch thick.
- 1. Combine the soy sauce, 1/2 cup water, sugar and chili in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- 2. Add the fish, flesh side down. If necessary, add a little more water, so that the liquid comes almost all the way up the sides of the fish. Add the scallions and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Serve with white rice, spooning the sauce over all and garnishing with the scallions.