Today the sites in Needham, Sharon, Natick, and Cambridge at Morse School are receiving whole fish blackbacks and stripers for fillets. Here is a great striper recipe for anyone who wants to light up the grill! Ingredients: 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon paprika lemon pepper to taste sea salt to taste 2 pounds sea bass fillet 3 tablespoons butter 2 large cloves garlic, chopped 1 tablespoon chopped Italian flat leaf parsley 1 1/2 tablespoons extra virgin olive oil Directions: 1. Preheat grill for high heat. 2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish. 3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside. 4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving. Have a great day! Kevin
Posted on: Mon, 29 Jul 2013 15:18:12 +0000
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