Grilled Rockfish?

[Dad2RMH2]

Anyone have a grilled Rockfish (striper) recipe they would like to share?

[Tawn]

Scale the filets BUT leave the skin on. Brush both sides with a little olive oil, season with salt & pepper and grill over med heat SKIN SIDE DOWN. Do not turn the filet.

[Ric]

Fillet without skin on aluminum foil large enough to wrap the filet. Bruch both sides with olive oil or spray with pam to keep from sticking. Season both sides of fillet with with favorite seasonings, Old Bay, Salt, Pepper, Onion Powder, Garlic Powder. Place on foil. Place slices of Lemon and onion on top of the fillet. Wrap in foil. Heat Grill to 400 to 450 degrees. Once hot place foil on grill for 12 to 15 minutes. Do not turn over. Remove, unwrap and enjoy.

[coachlaw]

Keep in mind that I don't usually catch stripers. But many years ago we ran into a bunch of them alongside trout, flounder, and redfish in the Mississippi River. We did them the same way we do redfish on the halfshell.

Fillet da fish and leave da scales and skin on. Rub wit olive oil/minced garlic/Tony Chachere's seasoning and let it sit while you get da sauce ready. In your black iron skillet, sautee' up some onion an' bell peppa wit some mo' Tony's. Add you fav'rit herbs too. When it's 'bout done, trow in some scrimps or crawfish tails and cover it up.

Now trow the filets on da grill. Baste dem with da sauce from time to time. When da fish flakes, take it off da grill and trow it on da plate. Cover it up wit da scrimps or crawfish sauce. Hooooooeeeeeeee Cher. Talk about good!

[Dad2RMH2]

Coach,

I'm sure this is a great recipe, but I'll have to have my brother-in-law interpret it for me. rotflmao He's from Louisiana. Now are you sure a transplanted South Jersey/North Carolinian can do justice to the sauce. *006* 'Cause ya'll know da sauce is da secret. BTW, I've noticed Tony Chachere's seasoning seems to play a big role in everything you cook. I love it, but can hardly find it up here in Virginia. I've gotta wait until by bro-in-law brings some back from his trips back home. *yay* Thanks for the recipe!

[coachlaw]

If you want to get a little naughty with it, throw in some heavy cream. The cream sauce is to die for, but I'm fat already so I don't do that but once a year. Tony's goes in all recipes, as do onion, bell pepper, and garlic. You can get Tony's on the net. Look at my trout debris post. I put a link on there. :D

[mikeinva]

thanks Tawn - tried that last night and it was great. I added on a few spices that i refer to as the "usual suspects" - garlic, basil, parsley.