Recipes Submitted by Lake Powell Anglers

DELECTABLE PAN FRIED STRIPER
(Recipe submitted by Wayne Gustaveson)

Striped bass fillets - cut in uniform size one inch chunks
One egg
Finely crushed cracker crumbs - Club, Waverly Wafers or Ritz
One tablespoon flour
One cup olive oil

Prepare freshly-caught striper fillets by cutting into one inch chunks. Smaller fillets can be cut into thirds. Remove red meat from larger fillets during preparation process. The key is to have all chunks of uniform thickness for even cooking.

Beat egg until scrambled and add fish. Stir fish with fork until evenly coated with egg. Place cracker crumbs in plastic bag. Add flour to crushed cracker crumbs to prevent crumbs from clumping. Place fish chunks in bag and shake to coat with cracker crumb mixture.

Season to taste with salt and pepper, lemon pepper or your favorite spices.

Pan fry in hot oil (375) until golden brown. Turn to brown on opposite side. When brown on both sides fish is ready to eat. ENJOY!

Early American Stew
Posted by Don Elliott

2# Venison 1 Large can tomatoes
1 T margarine 1 clove of garlic minced
1 T vegetable oil 1 bay leaf
1 ½ tsp sugar 4 medium potatoes
3 T flour 6 – 8 small onions (about 1 inch)
1 ½ tsp salt 1 # carrots
½ tsp thyme 2 cups frozen peas
¼ tsp pepper ¾ cup burgundy wine
1 cube beef bullion

Brown the meat in margarine & oil.
Sprinkle the sugar over meat and toss until glazed.
Sprinkle the flour, salt, thyme, & pepper over meat.
Gradually add wine, bullion, tomatoes, garlic & the bay leaf.
Simmer until the meat is tender. Add potatoes, onions, &
carrots. Simmer till the carrots are tender, and add peas and let them heat.

Rich I made it the other day and while the meat, etc. was cooking, I precooked the carrots, then added the spuds, Cooked them both lamost done then added them to the stew to finish and get flavot. It saved about 1/2 hour.

We took 1st place in the Savory Season cooking contest with it. Use Any type of strong meat, like deer, elk, or mutton. Great with beef too.

 

NEW RECIPES FROM JOHN LASSANDRO

Baked Striper with Spiced Shrimp Stuffing

This recipe is for one, 2 pound striper filet, feeding about four people.

The Shrimp Stuffing:

1/2 pound shrimp, peeled, de-veined and rinsed

1 tablespoon margarine

1/4 teaspoon cayenne

1/4 teaspoon thyme

1/8 teaspoon oregano

1/2 tablespoon Worcestershire sauce

1/2 tablespoon brown spicy mustard

1/4 cup finely chopped celery

1/4 cup shredded carrot

1/4 cup finely chopped onion, Vidalia preferred

1 tablespoon grated lemon peel

2 to 3 cups soft bread crumbs

Drink 3/4 of a can of beer (best part of this recipe). Leave rest to warm up to room temperature. Choose a good brand, shrimp don't like discount beer.

How To Work It: After can of beer is warm, and you have all of ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.

Grind and mix cayenne, thyme, oregano, and red pepper.

Melt margarine, add spice mix, Worcestershire sauce and mustard. When this bubbles up add shrimp. Stir and shake pan while shrimp cook until opaque and curled. Chop up shrimp into bite size pieces. Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in bread crumbs until desired consistency is achieved. It depends on own desires, some like it very moist, some like it drier. Continue to heat on a low heat until fish is ready to be put in oven.

The Ingredients for Fish:

2 pound striped bass filet

1/4 teaspoon onion powder

1/4 teaspoon nutmeg

1/4 teaspoon thyme

1/2 teaspoon cayenne

1/2 teaspoon black pepper

1/2 teaspoon parsley

1/2 tablespoon chili powder

1 tablespoon margarine

Fixing the fish: Heat oven to 425 degrees.

Combine all spices in a bowl and grind 'em up real good.

In a baking pan that has been greased lightly with margarine, or sprayed with no-stick cooking spray, pile stuffing in center and wrap filet around stuffing best you can. Take a couple of toothpicks to hold it in place. Spread margarine on fish and sprinkle fish liberally with spices to taste.

Place in oven for about 30 minutes or until fish flakes easily with a fork.

Baked Striper With Bleu Cheese Dip

1 medium shallot (diced)

1/2 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon Old Bay Seasoning

4 tablespoons pickled jalapenos (chopped)

1 medium tomato (chopped)-summer tomatoes are the yummiest

16 oz Bleu Cheese Salad Dressing (Naturally Fresh is our favorite)

1/4 cup whipped cream cheese

3/4 cup cooked striper (finely shredded)

Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet

Drizzle with fresh lemon juice

Lightly salt and pepper

Sprinkle 1 tablespoon of dried parsley over filets

Seal packet tightly-cook 425 degrees for about 20 minutes.

Cooking time will vary with thickness of filets. Fish should flake easily.

In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shredded striper.

Don't be afraid to add or delete ingredients according to your taste preference. Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.

Baked Striper Enchiladas

12 ounces shredded cooked striper

8 ounces cream cheese

1 3/4 cups Monterey Jack cheese, finely shredded

3 tablespoon dry white wine

1/2 teaspoon ground cumin seed

1/2 cup scallions finely chopped

3 tablespoons butter

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 3/4 cups milk

7 to 10 corn tortillas

Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet

Drizzle with fresh lemon juice

Lightly salt and pepper

Scatter handful of fresh cilantro over striper filets

Seal packet tightly-cook 425 degrees for about 20 minutes.

Cooking time will vary with thickness of striper filets. Fish should flake easily.

Step 1

Enchilada Filling

Combine cream cheese, 3/4 cup Monterey Jack cheese ( loosely packed ), wine and cumin seed. Beat with an electric mixer to create a creamy texture. Fold in shredded cooked striper with wooden spoon.

Step 2

Cooking tortillas

Cover bottom of fry pan with oil, about 1/4 to 1/2 inch deep. Place corn tortillas in hot oil for about 8-12 seconds, making sure tortillas are completely covered by oil. Drain on newspapers, and pat both sides with paper towels to remove excess oil. The tortillas should be still be limp.

Step 3

Spray baking dish lightly with oil. Stuff tortillas with filling mixture. You can make them as lean, or plump as you like. I usually get about 7 enchiladas from this recipe. Place seam side down in baking dish.

Step 4

Making Sauce

Sauté onions in butter, until tender. Add flour, salt and pepper to butter mixture, mixing thoroughly. Add milk. Cook until thick and bubbly. Pour cream sauce over enchiladas.

Step 5

Preheat oven to 350 degrees. Bake covered for 15 to 20 minutes. Remove cover, and sprinkle remaining cheese on top. Bake until cheese melts. Garnish with chopped scallions and fresh cilantro before serving. I like to have fresh lemon slices available to squeeze on enchiladas before eating.

Baked Sunrise Striper

Ingredients:

1 striper fillet

Orange juice

1 Vandalia onion

2 oranges

1 lemon

 Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate.

Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced Vandalia onions. Cover the sliced onions with sliced orange. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking.

Bake at 400 degrees until fish flakes easily.

When done, remove the cooked orange slices and lemon slices.

Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices.

Baked Striper Italiano

Cut striper fillets in to serving size.

Toss in olive oil.

Splash with lemon or lime juice and coat with Old Bay Seasoning.

Cover fillets with several thin slices of sweet onions.

Take whole canned tomatoes, half them and place two halves over each portion.

Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried).

Bake for 25 to 35 minutes at 375 degrees. Serve over rice.

Note: ALL Striper meat is done when the meat turns "white."

Baked Striped Bass in White Wine

Serves 4 to 5

1 1/2 lbs. striped bass fillets

Salt and pepper

2 tablespoons fresh lemon juice

2 1/2 tablespoons margarine

1/2 cup chopped onion

1/2 cup dry white wine

1/4 cup water

1/2 cup chopped fresh mushrooms

1 tablespoon chopped parsley

1 teaspoon minced garlic

1/8 teaspoon dried marjoram

1/8 teaspoon dried thyme

1/8 teaspoon cayenne pepper

 Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.

 Lightly grease a baking dish or pan.

 Place chopped onions and wine in pan.

 Place fish on top and dot with small pats of remaining margarine.

 Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.

 Baste once or twice with pan juice.

 While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.

 Bring to a boil and reduce by half.

 When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.

 Pour over fish.

A little "West Coast" flavor

Ingredients

1 Tbsp each of tarragon, chives, basil and oregano

1/4 cup olive oil

2 cups chanterelle mushrooms

1/4 cup shallots, finely chopped

1 1/4 cup black trumpet mushrooms

1/2 cup chicken stock

1/4 cup veal stock

4 fillets of striped bass (about 5 0z. each)

1/4 grilled hazelnuts

1 Tbsp balsamic vinegar...salt and pepper to taste

Now, the preparation.... This serves 4 people.

In the blender, mix herbs with 2/3 cup of olive oil.

Season and set aside.

Sauté mushrooms in remaining oil, season, and add shallots, chicken and veal stock, and cook two minutes.

Grill striped bass fillets until almost done. Finish in 400 degree for 5 minutes.

Add hazelnuts to mushroom mixture.

Warm herb oil gently.

Arrange mushrooms in center of plate with bass on top.

Ring with herb oil and dot with balsamic vinegar.

Mrs. Drifter's "Day After" Striper Chowder
A great way to use the left-over bass from the barbecue Ingredients

1 cup butter

1 cup finely chopped onions

1 1/2 cup raw potato diced fine

6 slices crumbled bacon

1/2 cup water

1/2 teaspoon pepper

2 tablespoon flour

4 cups half-and-half, or, 2 cups milk and 2 cups cream

4 cups flaked broiled Striped Bass

Now, the preparation

Sauté the onion and bacon in butter, but don't brown

Cook the potato in the water until soft

Add the flour and pepper, stir, and then add the milk

Cook until thickened, and then add the fish

Cook until hot, and then simmer until serving time

Striped-Bass Szechwan

Ingredients:

Sesame oil (olive oil will do nicely)

Butter

Flour

Garlic

Ginger

Szechwan peppers (crushed red or whole Thai peppers will do)

Lemon

Sake

Teriyaki sauce

Striper filet, cut into "portion" sizes

The teriyaki sauce is the first thing to prepare. I usually keep a pint in the refrigerator for other uses. To make the sauce, you will need:

4 tsp. minced fresh garlic

2 tsp. minced fresh ginger (I grate the root using a cheese grater.)

1 cup soy sauce

2/3 cup sherry

Juice of two lemons

1/2 cup brown sugar

2 or 3 Tbsp. honey

In a blender, blend together all of the ingredients. Before using, stir up from the bottom so as to mix all of the larger bits.

Now, to prepare the fish.

Rinse and pat dry with a paper

Towel the fish filets. Dust lightly with flour. Shake off the excess flour to prevent scorching the fish.

In a "good" pan, heat 1 to 2Tbsp. of sesame oil and 4 Tbsp. of butter until hot.

Place 4 filets into the pan and pan fry until light brown on both sides.

Add 1 tsp. minced garlic, 1/2 tsp. minced ginger, 2 Szechwan peppers diced with seeds.

Cook until garlic begins to brown. Squeeze the juice from a 1/2 lemon over the striper and deglaze with 1/3 cup of sake. (Sorry, you just can't substitute for sake in this recipe.)

Add 8 Tbsp. of the teriyaki sauce that you prepared, and reduce this until it starts to caramelize.

Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.

One filet (half of a Striper) will serve 4 to 6 people. Serve with a good white wine. Your dinner guests will love this dish.

One caution, if you are not used to cooking with hot peppers, a little goes a long way.

The "Basic" Striped Bass Barbecue

Ingredients:

1 beautiful filet of "striper"

1 lemon

4 cloves of garlic

1 tbsp. dill weed

1/3 stick of butter

The first chore is to get the grill hot. I will cook striper at medium heat. While the grill is doing it's thing, it is back to the kitchen for preparation.

The first order of business is the "boat".

Taking a piece of aluminum foil about 8 inches longer than the filet, fold in each end twice, about an inch.

Do the same for each of the sides.

Lay the filet on the aluminum foil. Now, fold up the ends and sides of the foil, pinching the corners together and folding them so as to make a shallow roasting dish.

This will keep the oils from the fish from running into your barbecue. With the cooking vessel ready, and the grill awaiting the evening’s meal, it is time to prepare the marinade.

In a saucepan combine the butter and garlic. I prefer to press the garlic with a press or you may chop the garlic if you prefer.

Bring the butter and garlic mixture to medium high heat stirring constantly.

Add the dill weed (fresh, if you can find it) and continue to stir.

Cut the lemon in half and, using a fork, squeeze the juice of the lemon into the butter, garlic, dill weed mixture.

Heat this sauce for a couple of minutes.

Pour the sauce over the filet, place the filet on the grill, and close the lid.

The filet, depending on size, should be ready in 10-15 minutes. A good method to determine if the fish is done, put a fork into the "head" end of the filet. If the fish pulls apart in large white flakes, it is ready to go.

Keep an eye on it if you have not grilled fish very often. Remember, nothing is sadder than overdone fish. As it cooks, the marinade will scorch around the edges of the filet. This is normal and should not cause alarm.

Serve with a nice white wine, perhaps a good chardonnay. A good sized filet should feed 4 to 6 depending on appetite.

Parmesan Striper Filets 

1 1/2 pounds Striper Filets. Walleye, Small and Large Mouth Bass will also work

1/4 cup margarine or butter

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon fresh lemon juice

1 tablespoon white wine

3 tablespoons grated Parmesan cheese

Paprika

    Heat oven to 450. Cut fish into serving-size pieces. Place Margarine in a oven safe pan, large enough to fit your fish filets. Melt Margarine for 5 minutes. Place fish in Margarine. Sprinkle with salt and pepper. Bake for 5 minutes and then turn. Sprinkle with lemon juice and white wine. Top with Parmesan cheese. Sprinkle with paprika. Bake until fish flakes easily at the thickest point.

Arkansas Striper Fish Fry

2 cups yellow or white corn meal

1 Tbsp garlic salt.    

1 tsp black pepper

2 Tbsp McCormick's Lemon Pepper Seasoning

Vegetable oil, cover fillets

Beer

Mix the meal and seasonings together in a large zip lock bag.

Cut into nugget size pieces, or what ever you feel like, just make sure the oil covers and it fits the pot. Be sure the fish is reasonably dry by draining on a paper towel.

Drop into the corn meal mixture and shake. Remove, shake off the excess meal (optional--set on paper towel for 10 minutes, this helps the meal stick and not immediately come off in the cooking oil).

Heat the oil to 375 degree (F).

I Use a SS 4 Liter flash fryer I get from E-Bay they are cheap and cook fast, I use 3 of them - (Fish, puppies and fries) Less time cooking more time fishing. Add the fish, but don't crowd the pot.

Cook only a few pieces of fish at a time to assure the oil stays hot and the fish doesn't absorb the oil. Bounce occasionally, until the fish starts to turn golden brown and float (about 4 minutes). Do not over cook . You want it to be firm and somewhat crisp. Remove and drain on a wire rack.

Serve with fresh lemon wedges, hushpuppies, and french fries and your favorite brew.

P.S. If your cooking on the creek bank use the old iron pot and premix your corn meal in the zip lock and take it with you.

Plain Old Fried Striper Fillets

Preparation of Fillets: Remove all the red meat.

Cut into chunks and soak in a solution of cold water. The recipe for a quart of the solution is:

1 cup of white vinegar

Supersaturate the solution with salt

Soak for at least 1 hour.

Rinse and drain.

Dip fish in an egg wash and roll in mixture of:

1 cup of flour

1 cup of cornmeal

Salt and pepper to taste

Fry in hot oil until golden brown.

Fried Striper with Mustard Batter

1/3 cup Dijon mustard -- or prepared mustard

1/4 cup water -- plus 1 tablespoon

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

1 1/2 cups seasoned coating mix

2 1/4 pounds striped bass fillets -- cut in 1 1/2" pieces

Canola oil

Preparation of Fillets: Remove all the red meat.

In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne.

Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat.

In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown.

Turn once. Drain on plate lined with a paper towel.

Beer Battered Bass

2 pounds bass fillets

Lemon juice

Flour

Salt and black pepper to taste

1/2 cup peanut oil

Batter

1 cup flour

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup beer

Slice fillets into 2-inch strips. Sprinkle with lemon juice and roll in flour seasoned with salt and pepper. Prepare batter by combining flour, salt and cayenne pepper, and then gradually blend in beer until thoroughly mixed. Heat oil in cast iron Dutch oven or fish fryer. Dip fillets in batter and fry until golden brown (2 minutes on average). Drain on paper towel to remove excess grease. Serve with hot sauce or tarter sauce.

Light fried striper fillet

Spray skillet with vegetable oil. Dip fillet in beaten egg whites or skim milk, then roll fillet in Italian bread crumbs. Slowly fry over moderate heat, adding lemon pepper and salt to taste. When golden brown check to see if done by flaking apart with a fork.

Cajun Striper (Smokeless)

Toss striper fillets in olive oil and dredge in dry Cajun or blackened seasonings. Sauté in skillet with a little more olive oil on a medium to medium-high setting until fish turns "white." This takes approximately 6 to 10 minutes per side. It is best to just turn the fillets once halfway through cooking.

Striper Escabeche With Bell Peppers And Green Beans

Preparation of Fillets: Remove all the red meat.

For marinade

1/2 cup dry white wine

1/4 cup white-wine vinegar 1/4 cup Sherry vinegar*

1/4 cup fresh orange juice

2 tablespoons firmly packed brown sugar

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon pickling spices

1 teaspoon salt

1/2 teaspoon dried hot red pepper flakes

1/2 cup drained brine-cured green olives such as picholines, pitted and halved

3 small red bell peppers cut into very thin rings

3 small yellow bell peppers cut into very thin rings

1 red onion, cut into very thin rings

6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise

1/3 cup all-purpose flour

4 tablespoons olive oil

3/4 pound green beans, trimmed *available at specialty foods shops and some supermarkets

Make marinade: In a bowl combine marinade ingredients, stirring until brown sugar is dissolved. To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels. In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes. Transfer fish as sautéed to paper-towel-lined pan to drain.

Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.

In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.

Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.

Serves 6.

Striped Bass Cracker Dip

Preparation of Fillets: Remove all the red meat.

3 to 4 pounds of cooked, boneless striped bass fillets

4 - 8 oz. packs of Philly Cream Cheese

1 medium size jar of salsa (salsa to taste, mild, medium, or hot)

1 medium onion chopped fine

1/2 medium green pepper chopped fine

1/2 medium red pepper chopped fine

Salt (to taste)

Pepper (to taste)

Parsley flakes

Mix ingredients thoroughly and roll into log

Place on cookie sheet

Sprinkle log with parsley flakes, paprika and crushed walnuts

Place in refrigerator to chill

Serves 20 to 30

Striper Fillets with tomatoes and green beans

Put striper or flounder fillets in glass dish. Put ½ can of Italian tomato pieces on top. Bake at 375 degrees for 10 minutes. Turn fillets over and put 1 can of French style green beans (drained) and the remainder of the Italian tomato pieces on top. Bake another 10 to 15 minutes until easily flaked with a fork.

Lemon Herb Poached Striped Bass

1lb.striped bass fillets

1 Tbsp olive oil, butter or margarine

1 tsp minced fresh parsley

1 tsp dried thyme leaves

1 clove garlic, minced

1/4 Cup dry white wine

1 tsp fresh lemon juice

1/4 tsp salt

Black pepper

1/2 tsp grated fresh lemon peel

1 green onion, thinly sliced

Heat olive oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic, stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets add to liquid, then cover and bring to simmer. Cooking time will be just a few minutes longer, depending on thickness and temperature of fish.) Sprinkle fish with salt, pepper, lemon peel and onions. Cover and simmer gently until fish turns opaque in center (7 to 9 minutes for a 3/4 inch to 1 inch thick fillet); cut into thickest part of fillet to test. Transfer fish to platter, cover and keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.

Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.

Dijon Striper on Cabbage

8 ounces striped bass

4 ounces rice noodles

1 1/2 Tbsp. canola or vegetable oil

1 Tbsp. Asian sesame oil

2 Tbsp. sesame seeds

2 cups snow peas, cut into thirds

1 cup diced fresh shitake mushrooms

2 Tbsp. rice wine

2 Tbsp. Thai fish sauce (nam pla)

1 tsp. freshly ground black pepper

1 lemon, cut into wedges

Bring 3 qts. water to a boil in a large pot. Place a colander or strainer over the top, place the fish inside, cover, and steam for 8-10 minutes, until the fish is firm and white. Remove the colander, let the fish cool, and flake into small pieces, discarding the bones. Set aside.

Lower the rice noodles into the boiling water boil for 3 minutes and transfer to a colander. Run hot water over the noodles and toss with 1 Tbsp. of the canola oil to keep from sticking together. Set aside. (the very thin variety of noodles require only a warm soaking for 20 minutes instead.)

Heat the sesame oil and the remaining 1/2 Tbsp. canola oil in a wok over high heat. Add the sesame seeds & toast for about 1 minute. Add the snow peas and shitakes. Toss with the sesame mixture. Sauté for 3-4 minutes. Add the rice wine, fish sauce, and pepper. Stir and sauté about 2 minutes. Add the fish pieces and noodles and toss together for about 1 minute, making sure the noodles and vegetables combine thoroughly.

Transfer to warm plates and squeeze fresh lemon juice over each serving. Serve with additional lemon wedges. Serves 4. 

Fish Tacos

Batter:

1-1/2 C. Flour

1 Tbsp. Baking Powder

1 tsp. Granulated Garlic

2 tsp. Johnny’s Seasoning Salt

3 Tbsp. Oil

Ice water to consistency to coat fish

Dressing:

1/3 C. Mayonnaise

1/3 C. Sour cream

1/3 C. Plain Yogurt

1/2 tsp. Granulated onion

Salt & pepper to taste

Tabasco optional

Filling:

Chopped cabbage

Chopped cilantro

Lime juice

Mix Together

Prepare Batter, Dressing and Filling. Coat strips of fish fillet with batter. Fry fish strips till golden brown. Fry corn tortillas. Place fillets in taco shell, filling then dressing.

Striped Bass With Snow Peas and Shitakes

8 ounces striped bass

4 ounces rice noodles

1 1/2 Tbsp. canola or vegetable oil

1 Tbsp. Asian sesame oil

2 Tbsp. sesame seeds

2 cups snow peas, cut into thirds

1 cup diced fresh shitake mushrooms

2 Tbsp. rice wine

2 Tbsp. Thai fish sauce (nampla)

1 tsp. freshly ground black pepper

1 lemon, cut into wedges

Bring 3 qts. water to a boil in a large pot. Place a colander or strainer over the top, place the fish inside, cover, and steam for 8-10 minutes, until the fish is firm and white. Remove the colander, let the fish cool, and flake into small pieces, discarding the bones. Set aside.

Lower the rice noodles into the boiling water boil for 3 minutes and transfer to a colander. Run hot water over the noodles and toss with 1 Tbsp. of the canola oil to keep from sticking together. Set aside. (the very thin variety of noodles require only a warm soaking for 20 minutes instead.)

Heat the sesame oil and the remaining 1/2 Tbsp. canola oil in a wok over high heat. Add the sesame seeds & toast for about 1 minute. Add the snow peas and shitakes. Toss with the sesame mixture. Sauté for 3-4 minutes. Add the rice wine, fish sauce, and pepper. Stir and sauté about 2 minutes. Add the fish pieces and noodles and toss together for about 1 minute, making sure the noodles and vegetables combine thoroughly.

Transfer to warm plates and squeeze fresh lemon juice over each serving. Serve with additional lemon wedges. Serves 4.

When you get your fresh fillets home, you need to rinse them with fresh cool water and bag them into whatever sized portions you choose.

One of the best ways that we have found to freeze striper fillets is to put them into zip-lock freezer bags or plastic containers, cover them with water, and add a few drops of lemon juice for freshness.  When this freezes, the ice will protect the fillets against freezer-burn for up to several months.

Before cooking your striper fillets, be sure to remove most of the "red meat", (the red stripe down the center of each fillet).  This is easily done using a large sharp knife and making a long angled slice down the length of the fillet.  Fillets that have been well chilled or frozen and thawed are the easiest to work with.  Usually this will split the fillet down the middle into nice sized serving pieces.

Fried Striper

Season moist fillets to taste and place in a zip-lock bag with cornmeal.  Zip up and shake to coat.  Fry in hot oil until golden brown & fish is white and flaky inside.

One variation we really like is to season the fillets, then coat them in a bowl with mustard (usually yellow, but Dijon is good too), add a couple of drops of Louisiana hot sauce, then coat and fry as described above.

You may want to add a little extra salt when seasoning, as frying seems to remove some of it.

We use peanut oil for frying fish.  It holds up well and is reusable.  Just try to keep it from overheating (when it smokes), and you can clean it by frying French fries last, then strain it when cool to remove the cornmeal and crumbs, put it back in original container and keep in freezer until next time.

Baked Striper

Season fillets with your favorite herbs, spices, etc.  Place in lightly oiled shallow pan.  Bake at 400 degrees for 20 to 30  minutes until it flakes easily and is opaque in the center.  Serve with tartar sauce or red cocktail sauce.

OR

Season fillets to taste, coat with Progresso Italian flavored bread-crumbs and bake until golden brown.

OR

Dip fillets in BBQ sauce and roll in crushed potato chips and bake until done.

OR

Season fillets with garlic, cilantro, and a dash of cumin.   Add some of your favorite picante sauce or salsa during baking.

Blackened Striper

Heat up your favorite cast-iron skillet and season your fillets.   We like Cajun seasoning or Cavender's Greek seasoning, or lemon pepper, but use what you like.  Melt a couple Tbsp butter (optional) in skillet and add enough cooking oil to cover bottom of the pan. When the skillet begins to smoke a little, add the fillets and pester them while they sizzle so they won't stick. As they reach whatever degree of blackness or brownness you like, flip 'em over and do the same on the other side.  Some folks like to add picante sauce to the final stages of this for something different.

Be Warned!! This will probably smoke up your kitchen something awful!  Do it outside if possible.  Or you can opt for lower heat and add some garlic, or Italian salad dressing for another flavor altogether.

Cerviche

Cut fillets into cubes (1/4 to 1/2 inch).  Place in deep bowl and cover completely with fresh squeezed lime juice.  Add diced onion, bell pepper, hot peppers if desired, garlic (coarse powdered or fresh), chopped fresh cilantro, and whatever other seasoning you like.  Cover and let stand in refrigerator several hours or until fish is tender and white.  Add diced tomatoes and avocado (optional).   Add Italian dressing to cover other ingredients. Can be enjoyed immediately, with your favorite crackers or tortilla chips. Or left to sit a little longer for even more flavor.

Fruit Salsa

1 ripe mango, diced (or substitute canned peaches or pineapple)

1-1/2 cup picante sauce

1/3 cup fresh cilantro

1/2 cup green onion, finely chopped

Fresh garlic if desired

This is excellent with grilled striper!!

Easy Sauces

-Red Sauce-

Start out with a small bowl of ketchup.  Add Worcestershire sauce, lemon juice, and prepared horseradish (comes in a jar) to suit your taste.   You can make it as tangy or mild as you like.  Just add a little and taste, add a little and taste, until you get it just right.

-Tartar Sauce-

Start out with a small bowl of mayonnaise.  Add finely chopped onion, dill relish, and a dash of lemon juice.  For a sweeter sauce, use Miracle Whip instead of mayonnaise and sweet relish instead of dill.

Blackened Striper

 6 striper fillets (about 1/2 to 3/4 pound each), skinned

 2 cups unsalted butter

 1/2 cup fresh lemon juice

 2 Tbsp dried thyme

 2 Tbsp dried basil

 1 1/2 Tbsp coarse ground black pepper

 2 tsp red pepper flakes

 Salt to taste

 Chopped fresh parsley (garnish)

 Lemon wedges 

Melt the butter in a medium-size saucepan. Stir in the lemon juice, thyme, basil, black pepper, red pepper, and the salt. Cook over low heat for 10 minutes.

Remove from heat and pour into a shallow dish.

Dip both sides of each fillet into the butter mixture to coat thoroughly. Place the fillets on a plate, cover with plastic wrap, and refrigerate until cold, at least 1 hour. (The success of this technique depends on having well-chilled fish and a very hot skillet. Be prepared for smoke.)

Reserve any remaining butter mixture.

Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Place 2 fish fillets in the skillet and cook quickly on each side to blacken, 1 to 2 minutes per side.

Repeat with remaining fillets.

When all the fillets are cooked, add any remaining butter mixture to the pan and scrape up the browned bits stuck to the pan. Spoon over the fish fillets and garnish with parsley.

Serve immediately with lemon wedges.

Cheesy Striper Fillets

 2 lb's striper fillets, bloodline removed

 1/2 cup parmesan cheese

 1/2 cup yellow cornmeal

 1/2 tsp pepper

 1 tsp paprika

 1 tsp salt

 2 tsp onion powder

 1 tsp garlic powder

 3 Tbsp butter, melted 

Mix the cheese, cornmeal, pepper, paprika, salt, onion powder and garlic powder together in a bowl with a lid.

Pour the melted butter into a baking dish. Spread evenly.

Place the fillets in the cornmeal mixture a few at a time and shake to coat.

Place the fillets in the baking dish, turning to coat with butter.

Sprinkle some of the remaining cornmeal mix on the top of each fillet.

*********************

Grilled Filet of Striper, Sea Trout, or Flounder

Submitted by Murray Wilson

Use heavy duty foil on the grill sprayed with vege or olive oil. Lay fillets
skin down and baste with equal parts of mayo and DiJon mustard mix. Sprinkle
with lemon pepper to taste. For an added touch you may top with a slice of
orange and fresh parsley. Check fillet with a fork when it flakes apart it
is done. Don't turn them.

Rhonda's Famous Shad Rally Green Chili Dip

2 lbs. Jimmy Dean (original) or Farmland ground sausage
12-15 (medium hot) lg green chilis (roasted and peeled) or Ortega makes canned chilis
1 large onion (cut in strips)
1 family size cream of mushroom soup (do not dilute)
3-4 Tbs minced garlic (I use the minced garlic in the jar)
Garlic Salt
Salt & Pepper

Clean the green chilis and remove most of the seeds. Cut the chilis into strips and sprinkle with garlic salt. Set aside. Brown the sausage (do not drain the fat off) Put the sausage and green chilis in a crock pot on low.
Add onion, cream of mushroom soup, minced garlic, salt and pepper to taste.
Ingredients will be thick but will cook down. Simmer in the crock pot on low.

This makes a large crock pot full of green chili. It freezes well and can be used later. It is good on fried potatoes, scrambled eggs, floured tortillas, enchiladas, fish tacos......
 

Grilled Striped Bass Tacos with Peach Salsa -Kathy Stephenson

Food Writer

The Salt Lake Tribune

3 cups (about six small) fresh peaches, coarsely chopped

1 cup red onion, diced

1/4 cup fresh lemon juice

3 tablespoons fresh cilantro, minced, plus additional for garnish

2 tablespoons shallots, minced

1 teaspoon serrano or jalapeño peppers, seeded and chopped, or more to taste

1 teaspoon honey

1/4 teaspoon salt

1 pound striped bass fillets

Nonstick cooking spray

1/4 teaspoon salt

18 teaspoon black pepper

8 tortillas

2 cups shredded cabbage or packaged coleslaw mix

For salsa combine first 8 ingredients in a bowl. Toss gently to combine.

Heat a charcoal or gas grill to medium; coat grill with non stick cooking spray (or cook fish on a piece of aluminum foil).

Place fish fillets on grill. Cook for 6 minutes. Turn, cook another 6 minutes or until fish is cooked through. Remove from heat and sprinkle with salt and pepper.

To prepare tacos, warm tortillas according to package directions. Cut fish into 8 pieces and place on on each tortilla. Top with peach salsa, shredded cabbage and garnish, with additional cilantro.

Makes 4 servings.

ROB'S BAJA FISH TACO'S (Rob Solomon)

1 lb. White fish fillets, cut into ½ strips

12 Soft fried corn tortillas

3 lime wedges

2 cups finely shredded Cabbage

1 Tbs fresh Cilantro

¼ cup Sour Cream

1-cup flour

1 tsp baking powder

1-cup dark beer

½ tsp Cumin

1 tsp Salt

½ tsp black pepper

¼ cup Mayonnaise

Vegetable oil as needed

Tapatio hot sauce, as needed

Cut fish into ½" strips and squeeze juice of 1 lime over them while preparing other items. Season with a pinch of salt and pepper.

Make sauce by combining the Mayonnaise, Sour Cream, Cilantro, ¼ tsp lime juice, hot sauce and water as needed to make a thin sauce (slightly thinner than a Ranch dressing).

Whisk flour, salt, pepper, baking powder and cumin together in a mixing bowl. Slowly pour beer into mixture whisking thoroughly.

Soft fry the corn tortillas. Place ¼” of oil in a frying pan and heat to med./med. high. Fry each tortilla for 5 seconds on each side and place on paper towels.

Heat oil in large pan to 350 deg.

Pat fish dry, coat with batter and pan fry or deep fry a few at a time until golden brown. Make sure oil is hot enough to produce a crunchy piece and to prevent soggy breading. Don’t overcrowd and let oil cool.

Fill tortilla with a couple of strips, top with cabbage, sauce and extra Cilantro. Serve with lime wedges and your favorite hot sauce.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE

all-purpose flour seasoned with salt and pepper for dredging the fish

1 large egg

3 tablespoons water

six 6- to 8-ounce catfish fillets

about 1/3 cup vegetable oil for sautéing the fish

1/4 cup minced onion

1 garlic clove, minced

3/4 stick (6 tablespoons) unsalted butter

1/2 cup pecans, toasted lightly and chopped fine

1 tablespoon fresh lemon juice plus 6 lemon wedges for garnish

Tabasco to taste

Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.

In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

Serves 6.

Papa Jack's Special Shad Rally Pretzels

4 Lbs. of small type pretzels

A double package of Hidden Valley Ranch Dressing (Powdered type)

Dill Weed spice

Garlic Salt

1-12oz bottle of Orville REdenbacher's Popping & Topping Oil

Take two (2) big bowls or cooking pans and put 2 lbs. of pretzels in each.

Then, sprinkle 1 pkg. of Hidden Valley Ranch Dressing in each bowl over the pretzels. (I usually put about 1/3 of the package on the pretzels and then LIGHTLY mix the top area so the powder drops down off the top of the pretzels. Repeat with 1/3 and then the last 1/3 of the package.

Then sprinkle 1 level teaspoon of Dill Weed and 1 level teaspoon of Garlic Salt over each bowl of pretzels. LIGHTLY mix top of pretzels, so stuff drops off the top of the pretzels.

Now pour 1/2 of the bottle of Orville Redenbacher's popping oil over each bowl of pretzels. Don't pour all in one area, but over all the top of the pretzels.

Finally, take a big spoon and turn over the pretzels in both bowls to mix all the ingredients and oil together.

Let sit in the bowls for 24 hours and turn often. Like every hour while awake and again before putting in containers.

I use empty large coffee cans and put a plastic bag inside before putting the pretzels in to keep from the tin taste going into the pretzels. You can use any plastic container like Tupperware as well.

Hope you enjoy them!!!

Papa Jack

Down Home Fish Fillets

We carry a ziplck bag of this mix on the boat too

Take equal amounts of flour, Ritz crackers (crushed fine) Potato bud flakes, and corn meal. Add a bit of garlic salt, onion flake, Lowry's season salt, salt, & pepper, all to taste. For added zing, I was sent some Tony Chachere's Original Creole seasoning from the South.

Remove all of the brown stripe to get rid of stron taste.

Dip the fish in a mixture of equal amounts of egg and olive oil, then shake in a brown paper bag of the dry mixture. Fry in very hot oil of choice till golden brown. We like olive oil.

Harry Lee's wife - Joyce -- Fish Tacos

We fix enough Striper Bass for two nights - using Waynes - Egg, cracker crumbs, flour and oil recipe. The second night we make fish tacos, using our usual fillings. Cheese, Lettuce, tomatoe and onion.

Yum, Yum! - Enjoy!

Striped Bass - poached fillets in a tomato sauce...

Dennis/UT

1 28-oz can peeled Italian tomatoes 4 teaspoons olive oil 4 garlic cloves, sliced 1/4 teaspoon red pepper flakes 10 fresh basil leaves 1/4 teaspoon oregano 1/2 chicken bouillon cube, crumbled 1.5 pounds of fish fillets, cut into equal sizes 1/4 teaspoon salt 1/4 teaspoon pepper

Pour the tomatoes into a bowl and break them up into small pieces. Pour the olive oil into a large saute pan on medium-high heat and cook the garlic and red pepper flakes until the garlic just starts to brown--about three minutes. Add the broken tomatoes with their juices, the basil, oregano, and bouillon cube and cook for 10 minutes. Sprinkle the meat with the salt and pepper, add to the sauce and cook for 5 minutes. Be careful not to overcook the fish.

This is great served with rice.

Recipe: Striped Bass with Roasted Tomatillo Sauce:

Dennis/UT

Corn Flake-Crusted Striper Fillets with Roasted Tomatillo Sauce and Fried Corn

Ingredients:

½ cup flour Salt 2 large eggs 7 oz corn flakes Six 5-6 ounce skinless Lake Powell striped bass fillets 1 pound (10-12 medium) tomatillos, husked and rinsed Fresh hot green chiles to taste (roughly 3 serranos or 1 jalapeno, stemmed) 2 tablespoons olive oil 1 medium white onion, sliced 3 large garlic cloves, peeled and finely chopped 2 cups light fish or chicken broth 2/3 cup loosely packed, chopped fresh cilantro, plus a few sprigs for garnish 2 cups fresh corn kernels Vegetable oil ¼” deep in pan for frying the fillets

1. Breading the fish. Spread the flour on a deep plate, then stir in ½ teaspoon salt. Break the eggs onto another deep plate and add 3 tablespoons water and ½ teaspoon salt. Beat with a fork until completely liquid. Spread the corn flakes on a third plate, then use the back of a measuring cup to gently break them into ¼ inch pieces. Dredge all sides of 1 fish fillet in the flour, then lay it in the egg mixture. Use a large fork to flip it over, then carefully transfer the drippy piece of fish to the plate of corn flakes. Sprinkle flakes from the dish over the top of the fish and press them in firmly; the fish should be thoroughly coated with flakes. Transfer to another plate or baking sheet, then “bread” the remaining fillets. Refrigerate uncovered for at least 1 hour, or up to 6 hours.

2. The Sauce. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blacked in spots, about 5 minutes. Flip them over and roast the other side 5 minutes until the tomatillos and chiles are splotchy black and blistered. Cool, then transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed. Set a heavy medium (4-quart) saucepan over medium heat and measure in 1 tablespoon of the olive oil. When hot, add the onion and cook, stirring regularly, until richly golden, about 7 minutes. Stir in the garlic and cook for a minute longer. Raise the heat to medium-high, and when the oil is really sizzling add the tomatillo puree all at once. Stir until noticeably darker and very thick, 3-4 minutes. Add the broth and 1/3 cup of the cilantro. Stir everything thoroughly. Simmer, stirring often over medium-low heat until the flavors mellow and the consistency thickens enough to lightly coat a spoon, about 30 minutes. Taste and season with salt, usually about ¾ teaspoon. Keep warm over low heat.

3. Finishing the dish. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium. When hot, add the corn and stir frequently until nicely browned, 5-10 minutes. Sweet corn will be a little chewy, field corn will be quite chewy, meaning you may want to dribble a little water in the pan to steam the kernels to a bit more tenderness. Set aside in the pan. Turn on the oven to the lowest setting. Heat ¼ inch of vegetable oil in a large heavy skillet to 350 degrees. Fry the fillets in two batches (they shouldn’t be crowded in the pan or they won’t crust and brown nicely). They’ll need to cook about 2 minutes per side to brown and be done enough to flake under firm pressure. Carefully transfer the first batch of cooked fillets to a paper towel-lined baking sheet and keep warm in the oven while you’re frying the second batch. Spoon the warm sauce (thin it with a little water if it has thickened) onto a deep warm platter and arrange the crusty fish fillets slightly overlapping down the center. Sprinkle the whole affair with the corn (reheat if it has cooled) and the remaining 1/3 cup cilantro. Garnish with the cilantro sprigs.

Hints: This can be time-consuming to make, so make the sauce and corn the day before, stored separately in the fridge, and rewarmed before serving.

Recipes submitted by Ed Gerdemann

) Here's a new recipe I picked up from my friend Dale Marenda. We cooked all our fish like this last week, and I will vouch for how good, simple and healthy it is. We used smallmouth and walleye, however, it would work well with trout, catfish or just about anything else.

Grilled Lime Fish

Spray the grill with Pam. After it heats up lay the fillets on it and squeeze a fresh lime juice over them. Sprinkle with Lowrey's Seasoning Salt. Cook for a minute or two, depending on the thickness of the fillets. Turn them over and repeat the process. Remove when done. That's all there is to it. This is as simple a recipe I have found and very good for those of us (like me) who are trying to shed a few (or, like me, many) pounds. Give it a try!

Recipes submitted by TC

This is a batter mix much like what could be called a Tempura batter.

1 C flour 1 Tbls Baking Powder 1 Tbls garlic salt, or 1/2 that amount of Garlic powder.

Mix the dry ingredients together in a bowl.

Add water so that you make a soft ball with the batter.

Then add white vinegar and whip until the consistency of a light pancake batter is achieved.

For striper, I will soak the filets in beer, any kind is fine, what I find this does is help remove the excess fish taste from the red part of the meat. They can be soaked anywhere from a couple of hours to days, the time really is not too critical.

Remove them from the beer into something that will allow a good draining. You actually want thte filets to be only moist before dipping.

Heat up a pot of oil to 375 degrees. Use a thermometer and a heavy pot for best results. Oh and having all of this outside is a big plus!

Place the filets, or pieces, usually about 2-3 inches in length, into the batter, remove from the batter and place into the hot oil.

Move them a bit and when they hit that golden to a bit darker they are done. Place then into a bowl with a paper towell and chow down!

OH you can also add some cajun spice, or dash and lemon pepper to the mix for a slight change in taste.

I've fed some large crowds with this one and so far there have been no leftovers! That sure tells me something!!

Recipes submitted by TC

Prep your filets in the manner you desire.

Lay them into a baking pan with "I can't believe it's not butter", the brand is because this stuff take high heat very well, that is all.

As you layer them in place the butter, some lemon pepper and thin lemon slices.

Two or three layers are sufficient. Cover with foil.

Heat the oven to 350 degrees and bake for about 30-45 minutes. Check for a soft flakiness, not the rubber flakes of over cooked fish.

Pull them out and serve.

If you don't happen to have an oven handy, the same thing can be done stove top, just check the cooking as it progresses.

A hint here, purchase and use the disposable aluminum pans from the store, when you are all done clean up is soooooo easy!!!!!

Enjoy

Recipes submitted by Toni Chatto

Here are my favorite bass recipes. One for the cholesterol conscience and one for the others.

Fried bass
Cut the fish into even thickness. I like 1 inch strips. For the coating I use instant potato flakes and I find the cheaper the brand the better they coat. I use a paper plate with deep sides. Pour enough potato flakes on the plate to make it 1/4 to 1/2 inch deep. To this add your favorite spices (salt, pepper, lemon pepper, garlic, parsley, basil, ...) and mix together. Mix an egg with one tablespoon milk in a bowl. Coat the fish with the egg mixture and coat with the potato flakes. Fry in 3 tablespoons olive oil in a fry pan, on both sides, and drain on a paper towel in another paper plate. Its a nice, crunchy, potato chip like coating.

Broiled Bass
This is done in a regular electric oven with a top broiler burner and is good for fillet sides or tail fillets. I use a 9" x 13" aluminum baking pan lined with foil with a wire grill on top. Place fish on the wire grill and butter lightly (olive oil can be used instead of butter).  Season the fish with your favorite spices. Top with a sprinkle of grated parmesan cheese. Broil for about 10 minutes until the cheese turns a nice golden brown. Ummmmm snarf 'em down.

Recipe submitted by Tom Maxwell---Englewood,CO.

Dip towel dried striper filets in creamy ranch dressing--then dip in dry yellow corn meal---it is important to dry the filets before dipping in the dressing to keep the dressing from running off---the dressing has all the spices to give the fried fish a great gormet taste.

Recipe submitted by Chap Troutman - Phoenix, AZ

THIS IS FOR AN OVEN BUT WORKS FINE ON A B-B-QUE

11/2 TO 2 LBS. BASS FILLETS
1/4 CUP BUTTER
1 TBS LEMON JUICE
1/4 TSP GRATED LEMON PEEL
1/4 TSP GRATED ORANGE PEEL
1 TSP DRIED TARRAGON
PARSLEY SPRIGS