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I'm telling you, the way to go with striper is grapefruit, mint, grape, and jalapeno salsa.
You need to bleed the fish and cut the blood line out as soon as possible.
Cut the fish into 6-8 oz pieces and let sit on a plate in the fridge to dry the outside of the flesh.
Salt and pepper the fish, and put in a HOT pan with some oil of choice. Do not burn the oil and lower the temp as soon as the striper hits the pan.
Cook two to three minutes per side, and serve. It will blow your mind. Very fresh.
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