Good Company II

Bluefish:

Put bluefish filet skin side down in tin foil.
Add teriyaki sauce, lemon juice and soy sauce generously
Add fresh sliced or chopped onions, & garlic
Add basil & oregano generously
Close tin foil tight put on grill for approximately 3-5 minutes.
Open foil add soy sauce if needed for moisture, add fresh tomato slices
and Swiss cheese on top close foil and finish cooking, no more than
additional 3-5 minutes. When fish breaks apart easily with a fork in the
thickest part of filet it is done.   ENJOY.

  
Striped Bass:

Put filet skin side down in glass dish.
Add lots of butter, lemon juice, fresh or canned mushrooms
Add fresh sliced or chopped onions, & garlic
Your choice of white wine about ¼” cover dish with tin foil
Bake in the oven approximately 25 minutes.
Open foil if fish breaks apart easily with a fork in the
thickest part of filet it is done.   ENJOY.

           

                                              Porgy, Sea Bass, Fluke:

Since these fish filets tend to be a little smaller than Blues or  Striped Bass and bones are easily missed in the filet process, before cooking simply run your finger along the filet and feel for any bones. If you find any just cut them out with a sharp knife. This will make for a much more enjoyable meal.
The filets can be dipped in milk or egg and breaded with Italian flavored bread crumbs and fried in a pan with about ½” of olive oil which is my favorite way to eat them. You can also make a beer batter using Bisquick and substitute the liquid in the recipe on the box with beer. ENJOY.

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