Recipe courtesy of Chalmers "Bump" Elliott
Skinless Bass Recipes for Houseboat Grilling
- Level: Easy
- Yield: 2 servings
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Chives
Garlic
Olive oil
Directions
- 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.
- Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
- Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.