Date Posted: 5/4/2010
striper fillets, skinless, to serve 4 (probably 2 fillets from one fish unless it's a biggun)
put the fillets in a glass dish to accommodate their size (you may want to cut fillets into serving size portions).
drizzle with good olive oil, turning so that both sides are coated, and let set 15-30 minutes. you can use melted butter for this, but it sets up & gets hard, the OO works better.
in a saucepan, melt together 1/2-3/4 stick butter
and 1/2 lime rind, grated
add the juice of the same 1/2 lime
(use the other half of the lime for cocktails while you grill.)
add about 2-3 tsp powdered ginger.
the proportions of the sauce are not critical, but don't use much more lime or ginger, or you will find yourself adding more butter at the last minute. it's a taste test kinda thing & will taste a tad acidy, but it will be good on the fish.
grill striper directly on the grill which has been been sprayed with Pam or like product - about 7 minutes a side.
serve striper, pour sauce over filets, or serve separately for each guest to indulge as he/she desires
unless the fillets are very thick the entire grilling should not take more than 15 minutes, total.
typed it all in above
this is my favorite striper recipe. one that i tweaked from several other recipes combined, til i got it right.