by Greg Markert, captain of the Golden Eagle, Belmar
This is Captain Greg’s secret recipe for great-tasting, fresh-caught striped bass or bluefish. It’s hot and spicy, and a flavorful, exciting way to enjoy a fresh-fish dish.
1 whole striped bass, filleted and skinned
Cajun or Creole fish seasoning
(If you’re fishing with Captain Greg, he’ll be happy to provide his own Golden Eagle Cajun mix.)
½ lemon for squeezing
½ lemon plus a bit of chopped parsley or cilantro, to garnish
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Place fillets on a plate and liberally coat both sides with Captain Greg’s seasoning or a good Cajun fish seasoning.
In a heavy skillet or cast iron pan over medium-high heat, swirl butter and oil to coat pan, then heat until just turning brown. Be careful not to burn the butter-oil mixture, but allow it to smoke just a touch.
Place fillets in pan and cook until dark brown or almost black on each side. Carefully remove from pan and place on a warm plate. Squeeze on a bit of lemon juice and garnish.
Side dish suggestions: a good cold potato or bean salad, mango slices, and/or cole slaw.
Grab a nice, cold beer and enjoy! (Serves 2.)
As is the case with most large saltwater fish, there are advisory warnings associated with striped bass.These are due to methyl mercury limits and are mainly addressed to at-risk groups such as pregnant women and small children. But the U.S. Department of Agriculture, the U.S. Department of Health and Human Services, the American Dietetic Association and the American Heart Association say that the health benefits from eating fish once or twice a week far outweigh the risks. Fish is high in omega-3 fatty acids and it contains essential nutrients for normal development.You know, brain food!