01-06-2008, 08:34 PM
2 Striped Bass filets
Juice of 2 lemons
1 tsp. garlic powder
3 tbsp. minced mushrooms
3 tbsp. minced onion
1 tbsp. dill weed
1/3 stick of butter
[left]Preheat Grill or your oven to 350
[left]Take a piece of aluminum foil about 8 inches longer than the filet. Fold the ends and the sides to form an edging about one inch wide. Do this twice for the ends and sides.
[left]Put the filet in the center of the foil and fold up the sidea and the ends to make a shallow foil roasting dish. 1. In a saucepan combine the butter, onions, dill, mushrooms and garlic in a small pot and simmer until done. 2. Add the lemon juice and heat for a minute to meld the flavors. Then pour the sauce into the foil wrap, over the fish. The filet, depending on size, should be ready in 10-15 minutes. Put a fork into the thick part of the filet to make sure it is flaky. Be careful not to pierce the foil wrap and make a mess. [/left]
Juice of 2 lemons
1 tsp. garlic powder
3 tbsp. minced mushrooms
3 tbsp. minced onion
1 tbsp. dill weed
1/3 stick of butter
[left]Preheat Grill or your oven to 350
[left]Take a piece of aluminum foil about 8 inches longer than the filet. Fold the ends and the sides to form an edging about one inch wide. Do this twice for the ends and sides.
[left]Put the filet in the center of the foil and fold up the sidea and the ends to make a shallow foil roasting dish. 1. In a saucepan combine the butter, onions, dill, mushrooms and garlic in a small pot and simmer until done. 2. Add the lemon juice and heat for a minute to meld the flavors. Then pour the sauce into the foil wrap, over the fish. The filet, depending on size, should be ready in 10-15 minutes. Put a fork into the thick part of the filet to make sure it is flaky. Be careful not to pierce the foil wrap and make a mess. [/left]