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INSTRUCTIONS:
Preheat oven to 375 degrees. Dip striper fillets in a mixture of ½ soy sauce and ½ liquid smoke. Spray glass baking dish with non-stick spray. Lay fillets in a single layer in pan. Sprinkle lightly with garlic salt and pepper. Bake 20 minutes then brush with mixture. Flip and brush again. Bake 20 more minutes. Serve cooled.

INSTRUCTIONS:
Cut fillets into bite-size chunks. Chop onions and tomatoes. Mix the salt and pepper and place in a large casserole dish. Cover completely with lemon or lime juice and refrigerate overnight or until the juice has “cooked” the fish. Serve as an appetizer dip with tortilla chips.

INSTRUCTIONS:
Mix fillet chunks, onion, spinach, and cheeses; season with salt & pepper and place in pastry shell. Beat eggs with milk or cream and melted butter. Pour over dry ingredients in a shell. Sprinkle a little cheese on top. Carefully place on baking sheet in the oven. Bake at 375 degrees until crust is browned and center is firm to touch.

INSTRUCTIONS:
Place fillets on top of tomatoes and bread crumbs in shallow baking dish. Bring wine, butter (margarine), and lime juice to a boil. Simmer about 5 minutes. Pour over fillets and sprinkle cheese on top. Bake at 400 degrees for about 10 to 15 minutes until fish is flaky.

INSTRUCTIONS:
Spray a 9 x 13 baking dish with non-stick spray. Place a single layer of striper fillets in the dish. Coat with enough mayonnaise to cover. Sprinkle ½ box of stuffing mix and ½ of the seasoning packet on top of fillets. Dot with butter or margarine. Bake in a 350-degree oven for 30 minutes.  Preparation: 40 minutes Number of Servings: 4

INSTRUCTIONS:
Prepare vinaigrette dressing according to packet directions. Marinate olives, onions, tomato and bell pepper in dressing for at least 1 hour (or overnight). Spray 9 x 13 baking dish with non-stick spray. Place a single layer of Striper fillets in dish. Generously cover fillets with this mixture and bake in 350-degree oven for 15 to 20 minutes (just until fillets are cooked through). Remove from oven and serve immediately on a bed of saffron rice. Preparation: 30 minutes
Number of Servings: 4

INSTRUCTIONS:
Preheat oven to 375 degrees for 10 minutes
Layout 6 – 8 fish fillets on the lightly oiled cookie pan.
Place butter and sour cream in a saucepan, melt and then bring to boil while stirring. Set on warm while finishing other items. Stir occasionally.
Pour the hot white cream sauce over each fillet.
Sprinkle each fillet with chopped onion and pepper to taste.
Cover each fillet with ½” parmesan cheese – the more the better!
Place fillets in the oven – middle rack – cook at 375 degrees for 35 minutes or until Parmesan cheese is golden brown.
Use a spatula to remove fillets to plate; serve with baked or red potatoes, green beans (or veggies of choice). Preparation: 30 minutes Number of Servings: 4

INSTRUCTIONS:
Mix batter ingredients together. Dip fillets and fry in hot oil until golden brown. Serve with ketchup or tartar sauce. Preparation: 30 minutes Number of Servings: As many as needed

INSTRUCTIONS:
Sauté onion in oil. Add paprika, brown sugar and a few drops of Tabasco sauce. Deglaze pan with cooking sherry. Add butter, Worcestershire sauce, garlic and any other seasonings desired. Pour off and reserve this “magic” potion. Return pan to stove, add fillets and cook on high until fish are browning. Add magic potion back to pan. Remove and serve immediately. Preparation: 30 minutes
Number of Servings: 4

INSTRUCTIONS:
Heat olive oil and seasonings in skillet. Add striper fillets. Sauté approximately 1 to 2 minutes per side until meat is flaky. Serve immediately. Preparation: 5 minutesNumber of Servings: As many as needed

INSTRUCTIONS:
Combine juice, Worcestershire sauce, and seasonings; pour over fish; cover and refrigerate for 1 to 2 hours. Drain. Coat fish with flour; dip in egg. Fry fish on one side in butter or margarine for 3 minutes, turn and repeat. Bake in 9 x 13 pan at 350 degrees for 10 minutes. Preparation: 20 minutes
Number of Servings: 4

INSTRUCTIONS:
Coat fillets with mustard and roll in a mixture of Zatarain’s, lemon pepper, and cayenne pepper (to taste—this stuff can be hot!). Fry fish in hot oil until golden brown. Preparation: 20 minutes Number of Servings: As many as needed

INSTRUCTIONS:
Season fillets lightly with fajita seasoning and heavily coat with pepper. Sauté in hot oil until fish is flaky. This makes great blackened fish sandwiches when served on hoagie buns with mayo, lettuce, and tomato. Preparation: 20 minutes Number of Servings: As many as needed

INSTRUCTIONS:
Boil the crab boil in a large pot of water. Cut Striper fillets in 2” to 3” pieces. Add Striper pieces to boiling water. When water returns to a boil (not roaring), cook fish for 30 SECONDS. Drain and serve immediately with melted butter/garlic/parmesan cheese mixture. DO NOT OVERCOOK!  Preparation: 15 minutes Number of Servings: As many as needed

INSTRUCTIONS:
Season and grill fillets on outdoor grill, skin side down for 5 to 10 minutes, depending on the thickness of the fillet. 

 Prepare béarnaise sauce according to package directions; add remaining ingredients and simmer while grillers are cooking. Spoon sauce on top of grillers and serve immediately. Preparation: 20 minutes Number of Servings: As many as needed