This is quite possibly my favorite method for preparing stripers. Some fish is more suited for pan sauteeing in butter, while other varieties require a little more imagination. Stripers prepared with this method actually taste like lobster, and as an added bonus, it is super easy to prepare and just as easy to clean up after!
1 quart Snappy Tom or Spicy Hot V8 juice
1T Worcestershire sauce
1T butter
Salt and a little pepper to taste.
Bring the juice mix to a boil before adding the fish. Cut up the fillets into small cubes. Make sure you remove any red or “bloody” parts from the fish, and drop in the boiling mixture. When the cubes float they are cooked. “Fish” the chunks out with a slotted spoon and serve.
For a traditional lobster taste, dip the fish chunks in lemon butter.
If you like fish soup just add some corn, sausage, crawfish, catfish and leave in the striper and you have a kind of fish Gumbo.
You can substitute Clamato for the soup but if you are going for a true lobster flavor you may find that Clamato is too fishy tasting. Even though the recipe calls for Spicy V8, the final dish is not spicy.
Thanks to Marc “Big Red” DeMatteo for this recipe