T1B

Grilled or Baked Striped Bass

1. Catch Striped Bass
2. Fillet-Yo-Fish
3. Any white-fleshed fish from the store will work, too. Ex. Tilapia, Flounder, etc.
4. Put fillets on foil-covered baking sheet or non-stick grilling sheet, skin side down
5. Apply thin coat of your favorite mayo to fillets – softened butter works, too
6. Sprinkle Old Bay seasoning over fillets [season to taste]
7. Substitute Tony Cachere’s seasoning if Old Bay isn’t available in your area.
8. Grill or bake at 350 degrees for 9 – 12 minutes, depending on fillet thickness
9. Eat every morsel. Revel in this recipe’s simplicity.

eot

What are you serving on the side? If you say a box of Rice A Roni, Mikey gonna show up at your house like:

I'll be making some fish tacos tonight (actually tostadas because they're easier to eat). I had some corvina (Mexican seabass) in the freezer that I pulled out and will be marinating for a while in lime juice, EVOO, cilantro, cumin and garlic. If it's not raining I'll cook it on the grill. If raining I'll use a hot skillet.

A little more complicated than your baked fish, but well worth the effort.


This seabass appears to have had a few too many burritos and Negra Modelos.

HighPlainsGrifter wrote: ↑Thu Mar 07, 2024 3:28 pm What are you serving on the side? If you say a box of Rice A Roni, Mikey gonna show up at your house like:

LOL I use that stuff sometimes. I use the Spanish rice version if I'll cooking up something Mexican and want a side dish. Tonight, just refried beans with the tostadas.

StrawMan wrote: ↑Thu Mar 07, 2024 3:03 pm 7. Substitute Tony Cachere’s seasoning if Old Bay isn’t available in your area.

Try some Chef Paul's Seafood Magic and it will change your world. Chicken Magic is money as well.