The "Basic" Striped Bass Barbecue - John Lassandro

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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.
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