- 2 (8-ounce) striper fillets, skin removed
- Olive oil, to taste
- 2 tablespoons lemon dill Parmesan sauce (store bought or make your own)
- Crushed garlic croutons, to taste
- 1 tablespoon shredded Parmesan
- Salt and pepper
- 2 (8-ounce) striper fillets, skin on
Tomato Shallot Dressing:
- Chopped tomato
- Diced shallots
- Chopped cilantro leaves
- Sweet peppers, chopped
- Olive oil
Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.
Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.