I sure that even Russians can get tired of black caviar if they eat it three times a week. But now that my freezer is buffered with a weeks worth of stripers, its time to make something different than Chinese style steamed fish–especially now that I’m dealing with fillets. Besides being sure that the fish diet that my wife has put me on is responsible for my low cholesterol, I need some variety in a fish recipe that will keep me distracted from my addiction for red meat. That’s why I tried this recipe from Dan Dee. Skipping to the good part, This recipe makes striper fillets taste like Dungeness Crab–very unusual but very good.
-Two fillets form a 7-10 pound striper, no red meat, no bones
– 1/2 cup or more of sliced shiitake mushrooms (can use the Costco dried ones if you soak them)
– Half a stick of butter.
– a cup of Dry Sherry or white wine
– minced onions I used fresh but you can use dried
– a table Spoon of Cornstarch in a 1/3 cup of water (to thicken sauce)
– some fresh lemon for the juice (about 2 tablespoons of it)
– Parseley –a littel about a tablespoon
– 6-7 large cleaned RAW shrimp
This dish is baked on a barbaque in a foil pouch (that we make). Take the fillets of Striper and salt them lightly and place them on a double foil boat. Make a cover for the boat out of foil since we will be putting it on the grill and sealing it. Lay the Raw Shrimp on top of the Striper filets.
Now we make a sauce that we cover the fillets and shrimp with that we will be cooking the Striper Fillets in. Start by cutting up the Shitake Mushroom, the onions, and parsley. Decant a cup of dry sherry, and mix in a sepperate bowl, the water and cornstarch for thickening. Also cut the lemon so we can squeze about half a lemon into the sauce.
Saute the mushrooms in the butter till tender but not brown. Then stir in the sherry and onion and reduce till onions are soft and clear.
Add the cornstarch water mixture and stir to thicken over low heat for about a minute.
Stir in the Lemon and the Parsley and heat for a few minutes.
Pour the Sauce over the raw fillets and shrimp and cover the boat with the foil cover sealing it.
Move foil packet to a medium to low flame (on a gas BBQ) or low heat on briquetes and cook for 12 minutes. If the fillets are from a bigger fish and thicker then cook for 12 -20 minutes. You should hear the concoction boiling in the foil after a few minutes as the fish steams in the sauce.
When you think its done, open the foil and poke thru the thickest fillet to see if it flakes. If it breaks easily, its done. Move it to a serving dish and sever with rice on the side.
A great dish to prepare with this is a recipe from my daughters food blog–Stuffed Portabello Mushrooms. From Miasyn.com
- Dried or Fresh Shitake Shrooms
- 7 Raw Shrimp (Veined)
- A stick of butter
- Dry Sherry
- Half a White Onion
- Lemon Juice or a Lemon