Mike P
I wasn't going to mention that, but I missed the north part too. BTW... your help the last few months also played a part with this catch, so thanks!!
WW
The crazy one mugged me out of a fish, but it wasn't a striper.

I guess that's his signature move when taking others fishing? lol
Now the recipe:
8 oz. linguine
2 1# striper filets ~ about 2" thick
3 tablespoons olive oil
4 cloves garlic, minced or more

1/4 cup white wine
1/2 onion, minced
3 tablespoons fresh parsley, minced
salt and pepper
Cook the linguine. When done, take out of pot, run under cold water (same as shocking veggies) to stop the cooking process and let it sit straining.
In a large skillet (it should be bigger than your breakfast pan), heat olive oil under low/med heat. Add garlic, onion, and saute until soft. Don't burn the garlic.
Add stripers seasoned with salt and pepper and brown the outside but not more than that. Remove stripers and place them on a oiled or buttered broiling pan (I cover it with foil then oil/butter it). Take some of the sauce in the pan with the garlic and onions and drizzle it on top of the fish. Broil the fish for about 3 mins or until you first see the fish get lightly golden on top. DO NOT OVERCOOK!
In the meantime, add wine to skillet under med/high heat and bring to a simmer to burn off the alcohol. Add parsley & let simmer gently. Toss the pasta with sauce under med/high heat to reheat the pasta. Put the pasta on a family sized plate, top it off with stripers, add a little parsley for garnish and flavor.
Will feed two or three avg humans.
It's really easy. It just sounds long.
The whole thing is about timing so get the steps right and you'll be fine.
Goose and Fish On - thanks.
Vince