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stars and stripes

July 28, 2011

Usually I am a minimalist when it comes to cooking fish.  Especially fish as fresh as this Striped Bass that was caught by a friend the other night.  But this is the third time I am cooking this New England delicacy in not as many days, so I figured I’d go Asian with it.  Wrapping it in foil and plopping it on the grill has become one of my favorite  methods of preparing fillets.  The fish steams in it own juices and cooks in minutes.  This Striper is swimming in a broth created by Vidalias, sliced ginger, lemon, a splash of soy sauce and Star Anise.   Grilling,  it’s the American way.

2 Comments leave one →
  1. spicy tequila permalink
    July 28, 2011 4:19 pm

    he’s back!! pretty too . . . . love it. star anise sits in my cupboard–crazy. thanks for the inspiration
    xo spicytequila

  2. April 14, 2012 10:11 am

    That looks like something the mount kisco seafood people would make👍👍👍👍👍👍

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