• Cleaned Fillets with “red” meat removed (use thicker fillets)   
  • 2 ½ T Chili Powder 
  • ½ T Cayenne Pepper 
  • 1 ½ t Cumin 
  • 1 T Pepper 
  • 2 T Lemon Pepper 
  • 1 T Oregano 
  • 1 T Garlic Powder
  • 1T Onion Powder 
  • 1 T Six Pepper Spice 
  • Oil – Olive or Coconut  

Mix all spices together and coat both sides of fillet. Heat oil in a cast iron skillet until almost smoking. (We like to cook these outside on the propane griddle as they will smoke when cooking.) Cook fillets for 1 – 2 minutes per side, depending upon their thickness. These don’t have to cook long.      


  • ½ c. soy sauce      
  • ¼ c. brown sugar 
  • 1T. liquid smoke     
  • 2 chopped garlic cloves      
  • ½ t. seasoning salt
  • 2T. Worcestershire sauce    
  • 1/2 t. 6 Pepper Spice or spices of your choice     
  • Medium sized fillets Cleaned with “red” meat removed    

Mix all ingredients in a zip lock bag. Add striper fillets. Marinade for 2 hours or more. Lay one fillet on strip of bacon and roll up beginning at the small end of the fillet. Once wrapped, insert 2 toothpicks to secure the bacon and maintain the roll. Spray grill rack with Pam, preheat and place striper rolls on the rack.  Grill at low heat until side is brown. Turn and cook other side until meat flakes.  Cook rolls on their sides to crisp bacon.