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i have had striper many ways.. but one way i really liked was shown to me by a spanish friend, he used the goya adobo powder.. liberally cover the fish in the powder, add some scallions, perhaps a bit of garlic, and a few pats of butter.. wrap in foil and cook over a low flame on your grill.. fish is flaky and very tasty..
i have done whole smaller (up in maine they have slot fish.. 1 over 20" and another over 40") so occasionally we get smaller ones.. clean the fish as normal... leave the head on if desired..
fill the cavity of the fish with herbs.. dill works nicely.. and other seasoning. green onions.. brush olive oil on the fish... cook the fish on both sides on the grill.. then wrap in foil and finish slowly ..
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