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Sounds great - I'm always on the lookout for recipes - here's one that I've tried with several kinds of fish.
Clean and fillet, leaving the skin on. Make several parrallel slashes on the flesh side about 1-2 inches apart and not quite all the way through. Swab each of these slashes with some olive oil (if you can make your own garlic flavored olive oil in advance it is even better). Put the fillet on the grill skin side down fo about 10-20 minutes depending on size of thickness. While it is grilling mix about 1 cup of apple cider vinegar and 1 cup of raspberry jam. When the fish is done put your spatula between the flesh and the skin - it wil lift off like a dream with no breaking up (leave the skin to just cook to ashes). Take the vinegar/jam stuff and baste the fish, pour a frosty cold one, butter your corn on the cob and feast away!!
Let me know how it goes with stripers??
john
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