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Joseph,
You don't necessarily have to chill the fillet; as long as you have kept the fish cold since you caught it, you're all set.
I like cooking striper on the grill; if you don't have a grill, get a pan without a plastic handle really hot, season the flesh side of the fish with salt and pepper, and put it flesh side down into hot oil (just a little). Flip it carefully when the white starts to creep up the sides, and transfer it to a 400 degree oven for 8 minutes.
I then like to make a fruit salsa with mango, tomato, red onion, olive oil and fresh basil, and serve it on top of your fillet.
If you want to research a thread I wrote to jeffsod, I give the whole recipe for the salsa.
Sorry I didn't get back sooner, just got home from work and had to cut the lawn...boy this homeowner thing really takes away from my fishing time; I think I need to crank out some little Bomba's to take care of the landscaping and such.
Talk to you soon,
Rick
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