Falmouth Town Marina Slip #47

Recipes

SIMPLE GRILLED STRIPER (for 4)  By Dave “Pops” Masch, OTW Books

1 lbs. or more of fillet of bass
2 TBS olive oil
1 TBS chopped garlic (optional)
Salt and pepper
Lemon wedges 

Start a hot fire, arrange grill about 3-4 inches above coals.
Coat the fish with olive oil, rub with chopped garlic
Liberally salt and pepper
Grill the fish flesh side down, slipping metal spatula under it every
couple minutes to prevent sticking.
After about 5 minutes, carefully turn fish over
and grill another 5 minutes.
The fish should now be translucent, white throughout. 

Serve skin side down and eat while hot with lemon - pure and delicious food.
This is good on dressed salad while hot. Try it.
You can also serve butter on the side as you would with a boiled lobster.
I like the left over fish marinated in vinaigrette to eat cold the next day.

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