Captain Russ' Italian Bluefish

Light coat of mayonaise on the fillet

Sprinkle Pepper, Basil and Everglades Seasoning on coated fillet

Butter around the fish

Slices of tomato over fish

Seal in foil

Cook fillet on grill in tinfoil pack

Squeeze in lemon after it's cooked

Captain Russ' Bluefish Cocktail

Cook Bluefish fillet on the Grill in tinfoil pack or fish basket until cooked

Cut Fillet into pieces and place in cocktail dish with lettuce, lemon and cocktail sauce

Captain Russ' Grilled Striper

Coat the Bass fillet with Olivier Napa Valley Roasting and Grilling Oil

Grill it with Pepper, Lemon and Dehydrated Celery Flakes in either a tin foil pack or a fish basket until done.

Captain's Wife's Striped Bass

Take fillet of Striped Bass, sprinke salt and pepper on it, squeeze half lemon, add 1 oz of Olivier Roasting & Grilling Oil (Available at Williams Sonoma Stores), Sprinkle a little bit of minced garlic. Fry on the frying pan 3 to 5 minutes (depending on the size of the fillet) on each side. Then add 1 cup of water and steam the fish 10 more minutes. (White wine can be added for additional flavor)