Bob Humphrey
Ingredients:
- One large striped bass
- Mayonnaise (or Miracle Whip)
- Basil
- Large yellow onion
- black pepper
(amounts will vary with number and size of fish)
Directions:
Remove two filets from each fish, rinse in fresh water and pat dry. Cover both filets with a thin layer of mayo. Dust with basil and black pepper. Slice onion thinly across the grain - so the cross section shows concentric rings - then lay onion slices on filets. Wrap filets in aluminum foil and place over open fire, on grill or in the oven at 325 for approximately 20 minutes. That’s it!
Note: This was originally developed as a salmon recipe by my friend, Michael Carlstrom while camping in Alaska. After moving back to the east coast I adopted for striped bass, but it can be used with a variety of fish.
