Re: Stripers for dinner
Anyone who does not like striper has probably not had it cooked right. It's a meaty tasting fish that doesn't taste oily, IMO. I always trim out the red bloodline on the skin side of the filet. I've made it sauted with buerre blanc sauce, grilled with simple lemon butter and Old Bay, or blackened in a pan. The only way I wouldn't cook it is deep fried.
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