A standard, had it last night:
Few cloves (or more to taste) crushed garlic
Splash of Soy
Splash of What's-This-Here Sauce....
Bit of Dry Tarragon (or Fresh)
Bit of Oregeno
Few tablespoons Dijon or course grain Mustard
Few Tablespoons Mayo
Splash of White Wine
Some Paprika
Fresh Ground Pepper.
Mix all together.
Take the striper fillet, skin on. Make some cross slits thru the skin, and about 1/8" into the meat.
Put 1/4 the marinade on the skin side, pushing it into the slits.
Flip it over, use a fork to pierce the meat, and pour on the rest of the marinade.
Let soak for 1/2 to 2 hours.
Use a fish basket for the grill. Heat up the grill and the basket, brush the basket with olive oil.
Add the fillets, draining the excess marinade back into the bowl.
Grill, flipping occasionally, (2-3 times) and brush with the left over marinade, for a total of about 20 minutes.
EAT!
I do the same with bluefish, and have done it with Mahi, Salmon and weakfish as well.
If you can't grill, do the same thing in a pyrex baking dish, when ready to cook, remove excess marinade, top with crushed cracker crumbs of your choice, sprinkle lightly with olive oil, and bake at about 425 for about 20-25 minutes or till the fish is done to your texture liking......
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