Good ole Stripah recipe?

[choptank]

Getting ready to grill up some good rockfish and am sharing my same ole same recipe.

2- rock fish steaks
1- lime
Old Bay (of coarse)
1- can mushrooms
1- tablespoon butter

Get the initial searing on both sides and add Old Bay (Generously) Squeeze whole lime on (cooking on aluminum foil) add can mushrooms and butter. I like steamed clams on the side!

Very good every time but I need some new recipes...Whats yours?

Jason

[choptank]

DP

[Feeshon]

Rockfish a la Dave

One - bake in the oven at 350 after covering with juice of two limes and poking holes in the skin to let juices seep in. Add a glass or two of white wine, and a little Orange juice as well to mix. Spice as you like. Cook until you can stick a fork in the meaty section ( near the back bone, usually about 30 - 40 minutes, I think, but I never remember to look at my watch when I take it out ) and twist the fork resulting in the meat flaking away. You may have to do a little to make sure there is no pink showing. Turn up to broil for 2 minutes and crisp the skin. Serve with bourbon, ginger ale with a slice of orange (called the Hammah Jammah) that makes you gag a little when you take the first sip - nice and strong - this is the cook's drink during the session.

Two - cook on the grill with barbecue sauce - keep sauce on the fish for the duration - cook until you can flake as above. Make sure that your grill is real hot before you put the fish on or it will disintegrate or stick to the grill. Grilled fish is a little tricky - I have started to use one of the commercially available fish grids to keep the fish whole - a little screen works well.

Three - fillet and cook as per 1 above on an electric frying pan - to fillet - insert knife at the backbone area with stomach facing yours, backbone and fins away from you - cut all the way down the backbone below but close to the main fin - make this cut about 1/2 inch in - then peel the meat from the backbone and cut as you peel - cut out around the stomach / ribcage - peel towards the tail. When you get to the anal opening, you can cut from the back to the anal area and proceed towards the tail of the fish. I feel my way across the top of the backbone to get all the meat, snip off the fillet at the tail.

Four - fillet as above - and use electric frying pan - make sauce with 1/2 stick of butter, 8 oz cream, and 1/2 a small block ( maybe 3 oz ) of feta cheese. Get the cream and butter mixed and melted together, then crumble the feta cheese into the sauce, let thicken. Dip fish in batter ( flour, pepper, and old bay ) , put in pan. When fish has been flipped in electric grill to the point where it is crisp on both sides, serve hot with sauce over it.

Five – dredge in butter, roll in House of Autry medium hot breader and put in electric or regular frying pan. Cook until crisp. For outdoor cookers, mix one Coors Light or Natty Boh in batter and drop into hot oil.

Feeshon

[grin]