Wild In The Kitchen: Greek Style Grilled Striper

Greek-Style Grilled Striper

Large striped bass filet

Cavender’s Greek Seasoning

Lemon juice

2 tablespoons olive oil

Salt and pepper

3 medium white onions

2 garlic cloves, minced

1 large can chopped tomatoes

1 tablespoon tomato paste

When fileting striper, leave skin on. Wash and pat dry. Flip filet skin side up and brush with olive oil. Flip filet back over and season with Cavender’s, salt and pepper. Place filet in glass baking dish and add 1 cup lemon juice. Refrigerate for an hour while you prepare the grill. Preheat the grill to medium heat with coals off to one side. Place two teaspoons of olive oil in a cast iron skillet on the stove inside. Caramelize the thinly sliced onions and minced garlic. Add the chopped tomatoes and stir until the mixture simmers, and then add tomato paste and stir well. Keep warm while fish is one the grill. Place the baking dish with the striped bass filet on the grill and cook until the meat turns white and flaky. Pour the mixture of tomatoes, tomato paste, onions and garlic on top of the filet and serve.