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My favorite striper recipe is to kabob them.
Cut out the dark meat from the fillet and cut them into 1-2" cubes.
In a large bowl mix 3 ounces of Kens Lite Caeser dressing (or you can mix Olive oil and lemon juice) with a teaspoon each of Chef Pauls Blackened Redfish Magic and Chef Pauls Seafood Magic. Cut up an assortment of Green or Red peppers and onions along with some whole mushrooms and add them to the marinate along with the cubed fish. Set aside in the frig for a couple of hours and then skewer them and cook on a hot grill until the fish starts to fall off the skewer. Good Stuff!!
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