Posted it a few times, but here ya go again:
Fillet your fish, leaving the skin on (your ganna have to scale it)
Mix together some good dijon mustard, mayo, olive oil, white wine, tarragon (dried or fresh), a splash or three of "What's this here sauce" and /or soy sauce, some garlic powder, and some "Old Bay" type seasoning to make a "Creamy Italian" type dressing....
Take your fillet, and cut a couple slits thru the skin side about 1/8" or so deep. Put it in a pyrex baking dish skin side up, and take some of the dressing and put it on the skin side, forcing some into the slits. Flip it over, pierce the fillet all over with a fork, and pour on the rest of the dressing.
Let marinade in the fridge for about an hour, up to three.
It's best if you have a fish basket for the grill.....heat up the grill and the basket. Use some of the marinade to grease up the basket or the grill grate so the fish won't stick.
Cook the fish for about 15 minutes or so (depending on thickness), turning 3 or 4 times turning the cooking, and brushing on the excess marinade before each turn.....
Yummy, and this works just as great with the hated bluefish
and weakfish as well......
BTW, keep the head and the frame, and clip out the gills.....clean out all the guts, throw it in a pot of water and simmer for 15-20 minutes.....you'll be amazed at all the extra meat you get to make a "striper" salad or fish cakes....not to mention an excellent fish stock for chowder.....
Disclaimer: Skip that last part if you are one of those toxins/PCB worrywarts.....
