Blackened Striper Fingers

Blackened Striper Fingers

Take a large striped bass filet and cut in into strips about an inch thick. Dry rub each strip with your favorite blackening seasoning. I make my own, but two that are great are Tony Chachere’s More Spice or Paul Prudhomme’s Redfish Magic. Put the fish into a storage baggie or container and let it sit in the fridge overnight.

When you are ready to grill, melt a pound of butter and have it sitting next to the grill. The cooking process works best if you have a fish-cooking rack so that you can turn the fish without it falling all apart on you.

Dip the striper fingers in the butter and place on the rack. Then put the full rack on the grill on medium heat. The dripping butter is going to cause flame ups, but that’s what you want. Cook about two minutes on each side, or until the meat flakes easily with a fork. The combination of striper, butter and blackening seasoning almost resembles bites of lobster.

And, as with anything you’re cooking on the grill, make sure there is a cooler full of ice-cold beer within arm’s reach.