Striper with Romesco Sauce and Snow Peas

[Cliff]

Here's a recipe I found that sounds good. Also has a lot of info on cooking fish in general.
Now just find some fish with some shoulders for a thicker filet.

 

[Gem Morris]

It's interesting she doesn't worry (or even care) about NOT using the red section of the meat?

I never ate striper skin before. I'll have to talk to my “fish monger” about getting those scales off!

 

[Cliff]

I thought the same about the red meat (LATERAL LINE)
Maybe true epicurs don't worry about it

 

[cap503fd]

OK, I'll bite. (new to striper cooking) Tell me about the "red" meat (lateral line)

 

[Gem Morris]

It’s got a strong flavor - it runs the length of the lateral line in kind of a shallow “v” - lots of people trim it out before cooking