Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

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