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I guess Mike T likes to cook.
The Easy Way
I just take it kosher salt and pepper, a little oil on the fish so it does not stick and grill it.
Or
The Hard Way
Salt and pepper the fish, scaled but not skinned, cut a few grooves in the skin, not to deep, and cook the fish in a hot frying pan (not non stick) skin side down first. when the skin is nice and brown, turn over throw in some cooked chopped bacon, sliced leeks, garlic, a few little necks. add about a half an inch of white wine and a finger thick slice of butter (from a stick) and put in the oven. by the time the little necks open the fish is done.
Also I made a striper chowder recently.... came out nice. Saving the rest of the fish stock for my Mardi Gras Gumbo or the Super Bowl.
BN
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