Our son-in-law went fishing out of Barnstable Harbor last Friday aboard the Lucky Lady, and, as our luck would have it, he and his friends reeled in a multitude of Stripers. He was kind enough to bring us 2 large cleaned fillets, so dinner for Father’s Day was a foregone conclusion.
Everyone offered an opinion as to how I should prepare them. After much discussion, I decided on two different methods, one Italian and the other Mexican. For the Italian preparation, Baked Oreganata style was an easy choice, since it had been so well received in the past. However, we were out of Italian Style Breadcrumbs, so I quickly mixed together my own concoction. I combined:
• 1 cup of plain breadcrumbs,
• 2 teaspoons of granulated garlic and 1/2 teaspoon of dried oregano
• 4 tablespoons of chopped fresh parsley,
• 2 tablespoons grated Parmigiano-Reggiano,
• Kosher salt and freshly ground pepper and,
• Enough extra virgin olive oil to blend it into a paste, which I then browned in a small sauce pan.
For the Mexican method, I reached back 20 months ago to a trip to Baja California and fishing with several friends in the Pacific, off of Cabo San Lucas, aboard the Bob-Marlin. On that occasion we caught Wahoo and Dorado (also known as Mahi-Mahi), which we then brought to a local restaurant that prepared them in several different styles. My favorite preparation was grilled over an open fire after marinating in a lime/cilantro combination. I decided to try and replicate that and added some minced ginger for a little kick. It was superb, but next time, perhaps, I will add a little minced jalapeño as well. For the recipe see Grilled Striped Bass in Lime Marinade.
Strawberries are in season and thanks to my friend Frank from the Finger Lakes, who sent me an article from his local newspaper on Mario Batali‘s recipe for Zabaglione, our Father’s day dinner was concluded with a spectacular dessert, Strawberries with Zabaglione.