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    Grilled Stuffed Striped Bass


    Source of Recipe


    Internet

    List of Ingredients




    8 to 10 pound whole striped bass
    1 large onion, quartered
    2 firm, ripe tomatoes, quartered
    1 lemon, quartered
    Salt and pepper
    Paprika

    Wipe the fish thoroughly inside and out. With the tip of a sharp knife, make shallow cuts inside the cavity between the ribs. Dust the onion, tomato and lemon chunks with salt and pepper, put them into the cavity, and close the fish by sewing it with cotton thread or lacing it with small skewers and kitchen string. Rub the outside of the fish with paprika; this will retard the cooking of the layer of flesh just beneath the skin.

    Grill the fish over medium-bright coals for 20 to 25 minutes on each side. When the skin begins to bubble away from the flesh, the fish is done. Or test for doneness by inserting a knife tip along the dorsal fin; if there is no flow of liquid when the knife is twisted gently, cooking is complete.

    Lift off the skin, run a knife along the backbone and lift off the top fillet; the ribs and backbone can then be lifted off the bottom fillet and this piece lifted from the skin. Discard the stuffing.

    NOTE: If striped bass is not available, bluefish, drum or lake trout may be substituted.

    Recipe




 

 

 


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