I looked over a lot of recipes, tried a few and several friends have sent some good ones to me.   Right now there are nine Striper recipes listed.  Try some and let me know how they worked out for you.

Capt. Joe's Easy Rockfish Chowder

At the store get a can of concentrated cream of potato soup, and celery soup and a can of creamed corn.

In a 4 quart pot fry about a quarter pound of bacon that has been cut into pieces about an inch long.  Add a chopped onion to this and cook until onion is clear.  Pour off the bacon fat. 

 Chop about a pound and a half or two pounds of Rockfish in one inch cubes and add this to the bacon and onion.  Cook over medium heat for about five minutes.  

Add the cans of potato and celery soup and stir until thick and creamy.  Add the can of creamed corn.  Stir in about one and a half soup cans of milk (or half and half).  That's it!

Now, add Tabasco, Old Bay or other seasonings you like.  I let mine simmer over a very low fire for about an hour and stirred it every 15 minutes or so.  Garnett put some cilantro on it. Yummy!

Commander Don Mueller's Most Excellent Rockfish Recipe  (Via Marty Stuble)

First - catch Rockfish - the bigger the better

Then, Cut large filets in half, be sure to remove ALL red meat
 Marinate filets in soy sauce (6-8 hrs, over night is best)
 Thinly slice one yellow onion
 On a piece of aluminum foil (approx 24" long) place half of the sliced onion
 Place filet on top of onions
 Sprinkle with lemon juice
 Place 3 to 4 squares of butter on filet
 Sprinkle with garlic salt
 Sprinkle with lemon pepper
 Place remaining onions on top
 Wrap foil to seal filet in a foil packet-do not want leaking
 Place on grill - 10 to 15 minutes - depending on thickness of filet
 Be careful not to puncture foil
 Have a beer while cooking -  Enjoy!

Gary Kaihara's Lemon Special!

   Gary says, "I cooked up the filet last night (5/6) for the family.  It was soooo good!  You may want to try this some time.  Squeeze a lemon and paint the juice on the filet and let it sit for 10 minutes.  Mix up 4 Tbs. of butter (softened), 1/2 cup of fresh Parmesan cheese, 3 Tbs. of chopped green onion, 3 Tbs. of Mayonnaise, 1/4 tsp. of salt, add pepper to taste and dash of Tabasco sauce.  Broil the filet for 5 minutes (if the filet is thick you may have to bake for 5 minutes at 400 degrees to finish), remove and smear the paste on then broil for another minute or two to finish.  You have to watch the fish for the last part so it doesn't burn.   The best part is that someone who is not that great of a cook (like I) can do this and look pretty good."

(Thanks Gary, we'll try it!)

Capt. Joe's Creamy Mushroom Delight
I tried this one on May 3, and it was terrific! 
(This is for two people)

2 four to six ounce Striped Bass filets
1 package of regular old button mushrooms cut up
1 Tablespoon butter
12 oz. of white wine (cheap) or sherry
8 ounces of table cream
Salt and pepper to taste

Melt butter in large skillet with a top over high heat. Put in butter and mushrooms and cook for about 2 minutes.  Add the Striped Bass filets to this and brown on each side for one minute. Add the white wine to skillet, cover, reduce heat so it barely boils and poach fish for 15-20 minutes.  Then, remove fish from pan and set aside on a plate and cover with clear wrap to keep it hot.  Now, slowly add the cream, turn the heat up to high again and continually stir (it might take 5-10 minutes) until it has reduced to the consistency of a sauce. Put the filets on the serving plate and put this creamy mushroom sauce over it and enjoy.  I like to have mashed potatoes and asparagus with this.

Capt. Bruno's Grilled  Striper 

Bruno Vasta showed me how you take one whole filet of Striped Bass with the skin and scales on it.  Put it skin side down on a hot grill and cover the filet all over with a mixture of a cup of Hellmann's light mayonnaise, a half cup of mustard and two tablespoons of lemon pepper.  Try this mixture and modify it to suit your taste the next time.

Now, cover the grill and let it cook for 20 to 30 minutes, depending on the size of the filet. DO NOT TURN!  Then serve individual servings right from the grill by using a spatula and leaving the skin on the grill.

It's hard to mess this up!

Rockfish Chowder 

1 pound Rockfish fillets
1/2 cup onion
2 Tablespoons butter or margarine
2 cups cubed potatoes
1 cup boiling water
2 cups milk
1 can (8 oz) creamed style corn
salt and pepper, to taste

Cut fillets to one inch squares. Melt butter and cook onions in a 3 quart pot until soft. Add potatoes, water, and fish. Cover and simmer for 15 minutes or until potatoes are tender. Add milk and corn; heat thoroughly. Add salt and pepper to taste. Serve at once while hot.

Takes about 30 minutes to prepare and serves 3-4

Grilled Striped Bass with Garlic and Basil 
(Legal Sea Foods Cook Book 1988)

2 pounds Striped Bass filet
3 tablespoons oil
Juice of 1 lemon (fresh)
4-6 tablespoons butter
4 cloves garlic, finely chopped
2 tablespoons basil, finely chopped
Dash of cayenne pepper

Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling. Grill for 10-15 minutes, turning once. The length of time depends upon the thickness of the fillet. Heat the butter in a saucepan and stew the garlic for about 3 minutes, stirring frequently. Do not let it brown. Add the basil and a dash of cayenne pepper. Remove the pan from the heat.
Either pour the garlic butter over the top of the fish just before serving, or serve it in a sauceboat on the side. (Serves 4)

Rockfish With Anchovies And Cheese
(I can't wait to try this one!)

8 filets of Striped Bass
1/2 cup anchovy filets, chopped
2 cups water
4 tablespoons butter
1 onion, peeled, chopped fine
1/2 cup Swiss cheese, grated
seasonings to taste

Put Striped Bass in a greased baking pan. Mix the anchovy filets with the butter, onions, water and seasonings. Pour over the fish. Bake in moderate oven for about 15 minutes. Then sprinkle the fish with the grated cheese. Put back in the oven and cook until the cheese has melted. Then serve.