re: Outdoor Board Cookbook

Hybrid Striper on the Half Shell


This works well with Redfish too

Fillet the meat off the bone but leave the skin and scales on.
Rinse with cold water.
Pat dry with paper towel
Sprinkle on seasoning of choice (I like a little Tony's or Mrs Dash Lemon herb) on the non skin side.
Spray the grill with Pam for grilling.
Place the fillets skin side down and cook on low heat until the meat is flaky.

Mother in law likes to cover the fish with thin lemon slices prior to grilling.


Everyone should already know this recipe.