Location: BUIDB: "Thats a great shot of a pier from the beach."
|By now you all know that Slowriprun is a crazy successful hunter of stripers. What you don't know is that he is also generous.
He dropped off a beautiful, hefty striper. Yeah, I know, I should have taken a pic, but I didn't. What a lesson that was for me, first time cleaning a big fish (hubby did all the others).
I scoured the internet looking a for recipe and didn't like any of them, so devised my own:
Take a walk and glean sprigs of rosemary from your neighbors. Go to the farmer's market and buy an untrimmed bunch of celery with the leaves. When you get home, preheat oven to 425 (I thought that was too hot, but it wasn't), trim off the top of the celery below the leaves, keep leaves attached to the stalk.
Line a roasting pan with the celery leaves, rosemary branches and tiny whole onions.
Brush olive oil on both side of striper, rub fish inside and out with cut garlic cloves (you can add the garlic to the pan if you want). Insert some rosemary branches, whole onions and celery leaves inside the striper. Lay fish in lined pan, cover with more celery leaves and rosemary and roast, uncovered, for 45 minutes (I thought that would be too long, but it wasn't).
Discard all the greens.
Serve with fresh lemon wedges at the table.
And THANK YOU, SLOWRIPRUN!
My Absolutely Adorable @$$!