Thread: striper (or similar fish) on the half shell with basil lemon caper butter

Fillet your fish (striper work great, but so do a lot of other varieties) and leave the skin and scales on the outside of the meat.
Let butter warm to room temperature and mix in (to taste) lemon juice, dried or fresh basil and capers. I whip this together with a fork until the lemon juice no longer separates from the butter, then refrigerate.
Next, place the fillets skin/scale side down on the grill. I like to season the top with salt, pepper and paprika. They will char on the bottom and give a smoky, fishy flavor to the meat. When the fillets are done (time will vary upon size and thickness) remove from the grill and place a generous spoonful of the prepared butter on top and allow to melt into the fish. Enjoy.

Doesn't the red meat in the striper give it a strong taste? I usually fillet striper and cut out the red meat.

I've never noticed it when I cook it like this. The char usually includes some/most of the red meat. Even my girlfriend likes striper prepared this way- and that's saying something.

I'd also add that my fillets are usually big enough that its a simple matter to eat around the red meat, and that I'm usually eating freshwater striper that primarily feed on threadfin shad. I'm sure that diet and environment have a lot to do with how strong the fish tastes and whether or not the red meat is going to be a problem.

Works with redfish too!

It works great with redfish and Red snapper! Good recipe