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Thread: Cooking with Gary- Campbells soup striper

  1. #1

    Default Cooking with Gary- Campbells soup striper

    Welcome to cooking with Gary:

    1 can Campbells tomato soup
    Mix in 1/8 can water
    Add Granulated Garlic
    Old Bay seasoning
    Lemon and Pepper seasoning
    Salt

    Smear a small layer of the seasoned soup on the foil where the fillet will lay

    Lay fillet down, add layer of soup on fish (be generous) the fillet is skinned but lay the flat skin side down 1st
    Add sliced onion
    Add sliced tomato
    Add 1 more layer of soup

    Cook for 12-14 min per side at medium heat on BBQ with top closed..start the cook procees on the rough side of the fish as that cooks slower


    Adding the onions to fish


    adding the tomato slice to the fillet

    add the last layer of seasoned soup

    seal up the foil and cook them mothas up while remembering how fun it was to catch them yesterday !!!!!!!!
    Doesnt get any fresher than this OR BETTER !

    Served on a bed of 5 min rice and avocado slices.......
    Viola, Gary's Campbels tin foil striper...DAMN....I just finished it....better than any seafood I've ever got at a restaurant !

  2. #2
    Join Date
    May 2005
    Location
    Bakertucky, Ca
    Posts
    2,255

    Default

    That does look good.

    I would cut up the tomato and throw it in the trash though

  3. #3
    Join Date
    Jan 2006
    Location
    San Fernando Valley
    Posts
    9,746

    Default

    Tried that on catfish lastnight after you posted it on the original thread....delicious! Thanks for sharing Chef Steel.


    TD

  4. #4
    Join Date
    Jan 2007
    Location
    Oxnard
    Posts
    1,164

    Default

    Thats what I'm talkin about!!

    What if you want it spicy, what do you recommend to add to it?

  5. #5

    Default

    Quote Originally Posted by Shock View Post
    Thats what I'm talkin about!!

    What if you want it spicy, what do you recommend to add to it?
    You might try essence of emmerill.....or spicey Mrs dash....I am thinking the Dash flavor would mix better..

    Haven't tried spicey yet...there are all sorts of cajun spices but you want to be sure your flavors mix correctly with the soup

  6. #6
    Join Date
    Aug 2007
    Location
    GeordyLand,Sun Valley
    Posts
    3,764

    Default

    Quote Originally Posted by Shock View Post
    Thats what I'm talkin about!!

    What if you want it spicy, what do you recommend to add to it?
    add red pepper flakes for some heat!Or latino ketchup..."tapatio"!

  7. #7
    Join Date
    Sep 2007
    Location
    Woodland Hills CA
    Posts
    472

    Default

    Now I see the light!! Butt.......... FIVE minute rice? A rice cooker is like 15 bucks bro... And tastes SO much better... Dont you think a little lime would be proper as well?

    Chris

  8. #8
    Join Date
    Jun 2006
    Location
    Your Fishing Spot
    Posts
    4,481

    Default

    Quote Originally Posted by chansen49 View Post
    FIVE minute rice? A rice cooker is like 15 bucks bro... And tastes SO much better...
    Chris
    I had the same thought.... Looks tasty, but that 5 minute stuff taste like cardboard.

  9. #9

    Default

    Quote Originally Posted by Granny Fish View Post
    I had the same thought.... Looks tasty, but that 5 minute stuff taste like cardboard.
    Any rice is all good, wild long grain rice is good too.

    Just cook 'em.....eat 'em...give me a break..I just moved. and I am a bachelor..still settling in.

    I ate 3 fresh stripey last night........delicious !

  10. #10
    Join Date
    Oct 2007
    Location
    Lake Perris
    Posts
    3,257

    Default

    Looks good!

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