We chartered a boat to go out on the bay and went trolling for Rockfish. We ended up with 7 between 34-42 inches and the filets were huge. I was experimenting with making marinades last night and came up with a decent one. My measurements weren't that accurate but I ended up using lemon juice, soy sauce, a little mustard, pepper, a bit of hot sauce, pepper, corriander seed, and a pinch of garlic. I let it marinade about 4 hours and just put it on the grill and it turned out great. I've only had Rockfish a few times but I enjoyed it a lot, and I have enough to last several meals this week

Good job, Chef.

Did you filet them all? If not, here's a reward for a job well done:

Baked Striped Bass With Shrimp

1 who striper, 5-7 lbs
1 onion, choped
2 tbls buttr
1 tsp parsley
1/2 tsp paprika
1 1/2 cups mushrooms, choped
1/4 cup white wine
1 can (4 1/2 oz) small shrimp
1 1/2 cups bread crumbs
Melted butter
1/2 cup white wine

Saute the onion in butter. Add parsley, paprika, mushrooms and 1/2 cup wine and cook lightly. Just before removing from heat fold in the drained shrimp. The addthe crumbs and enough white wine to moisten the stuffing.

Fill the fish with stuffing and secure with skewers or toothpicks. Place the striper in a greased boasting pan and brush with melted butter. Add 1/2 cup wine to the pan. Preheat oven to 350F and bake about 55 minutes until the fish flakes, adding more wine if necessary. Serve with lemon slices.

Didn't filet them myself. Next trip out I might try my luck at it. Thanks for the recipe looks great!

Good looking group, Chef. And the fishermen ain't too bad themselves.

Something to keep in mind. If you like baked, stuffed fish, and can plan ahead, try cleaning them from the back.

What you do is cut down on either side of the backbone, as if you were going to filet them. But continue the cuts down into the stomach cavity, without cutting the belly skin. Remove backbone and ribs, and clean outthe entrials and gills as usual.

Granted, this is just as much a PITA as it sounds. But you wind up with a much better package for holding the stuffing. And it makes a much prettier presentation at table.

Yeah sounds a little bit out of my skill level, but I can always work up to that. I've never baked an entire fish before, but it would definitely go over great as far as presentation