Scored a beautiful fresh caught stripped bass (rockfish for you delmarva folks) from my neighbor yesterday. I put this together in about 15 minutes and it was really quite good. Any white firm fish would work. Lightly bread serving size thick fillets with panko crumbs and fry until just done. meanwhile simmer a dozen or so small asparagus spears until just cooked. Make a bernaise sauce and add a cup of chopped raw shrimp, remove from heat. Assemble with the fish topped with the asparagus and nap with the shrimp/bernaise sauce. tasty

That sounds excellent! Putting that in my recipe folder!
Thanks Fox!
My neighbor in Southold regularly gives me fresh caught Strippers!
<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Stripers, Brian, Stripers!! Strippers are another species entirely <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

HeeHee... still getting used to this NetBook... I'm running it thru it's shakedown now!
It's a really tiny keyboard! I guess I double keyed...
But a stripper covered in Bernaise Sauce would be an interresting conversation piece at the dinner table! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

I saved a piece of last nights bass to make ceviche with today, I'm not a huge fan but the wife loves it. This was a big hit at my restaurant when we made it with fluke (summer flounder for you ichthioligists). Dice the fish into roughly 1/2" pieces, for a lb of fish I would add approx 1 cup sweet onion, 1 cup sweet red pepper, 1 jalapeno pepper and 1 large tomato, all fine diced. add a generous amount of chopped cilantro (use your own judgement on this, I use a lot). Put everything in a nonreactive bowl and add the juice of at least 5 limes, a lemon or 2 wouldn't hurt either. Cover and refrigerate, stirring occasionally, for at least 12 hours and it will continue to get better by day 2 or 3. Chopped shrimp or if you are lucky enough like Brian to have access to real bay scallops, can be used in any combination or alone. life is good

I'm not a big fan of ceviche either... but recipe sounds like a ceviche person would like it...
That said, I do make a lime "cooked" tuna...
The juice from 5-6 limes and a couple of tuna steaks...
marinade in the fridge for two to three days and make tuna salad with them... Yummmm...

I kind of thought bernaise would go quite well with a couple of strippers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Bob

raw shrimp to bernaise sauce is asking for trouble. I might reccomend lightly poaching the shrimp 1st. Raw shrimp to a warm sauce can cause it to break. It can also contaminate your sauce with bacteria. Other than that, the dish sounds great. I will give it a try

Pretty sure I kept it on the heat long enough to prevent any problems but thats a good point. I'm pretty fastidious about "bugs" (separate plastic cutting board for chicken soaked occasionally in a bleach solution) but this one got by me. What I could have done is put the shrimp in the butter as it heated before adding the egg yolks. Thanks

I wonder what a "stripped" striped bass would look like with clothes on. Sorry, I just couldn't help myself!

This sounds like it would be good with Tautog (or Blackfish)... what do you think?
One of my all time favorite fish... and they are really fun to catch! Great fight!
I usually do Blackfish deep fried in a beer batter...

Blackfish is my idea of northern grouper, doesn't get much better. You get bigger ones in the sound than we do on the SS for some reason and I'm sure it would be as good or better than the nekid (stripped) bass. We get some nice black sea bass in the lobster pots, gut and scale, score the skin on either side, rub in some olive oil and spices and grill on the bbq until crisp, finest kind.

I AGREE! I like blackfish better than grouper! but it is very similar in many ways...

I guess the rocky/boulder strewn floor it the key, as Blackfish love that environment...
and they also love the fiddler crabs that are so abundant there...
I have always used whole fiddlers and cast from shore...
or jig them from a boat...
the SS just doesn't have the rocks that they love so much...

You can't beat blackfish nuggets deep fried in a good beer batter! I guess that is the traditonal way to serve them...