boy am I hungry !

Here is one to try on whites, hybrids, and stripers. Fillet fish, but leave skin and scales on the fillet. Start with about 4 lbs of fillets. Make up a brine with 1 gallon water, one cup salt, one cup sugar. You may wish to add dill, thyme, garlic, Toney's, or Old Bay seasonings to taste. Put brine and fish in a container other than metal. Put into fridge for 24 hours minumum. You may also wish to make the brine with 1/2 gallon water, making the rest of the liquid up in ice, and a small cooler for the 24 hour soak time(saves room in the fridge). Remove fillets from brine and shake off excess. Do not wipe! The slimy brine is meant to stay on the fish. As you lift the fillets from the brine, let them drain for a couple seconds, then place them on a rack skin side down. Let them dry until you can touch them, and not get any moisture on your fingers. A table top under a ceiling fan works well. This step is very important, as the brine is meant to glaze over on the surface of the fillet. Don't worry that the fish may spoil, as the salt takes care of this. After fillets are completely dry, put them on your smoker at no more than 200 degrees for a few hours. Use whatever wood you enjoy, but smoking is not cooking. Cooking takes place at temperatures above 200. I use a small handful of charcoal and hickory twigs. Remove from smoker and chill before slicing. You will find that the smoked flesh pulls easily from the skin. Goes good with cheese, crackers, and a good White wine or Riesling. Enjoy!

Take the filets & put in a large casserole dish or glass pyrex dish with melted butter in bottom, season the fish with your favorite spices & place in the oven for about 10-15 minutes, turn fish & cook a little longer until flaky, remove & drain juices off(not all) put jalapeno halves & onions on it & sprinkle with a lot of Mozzarella cheese & put back in oven until cheese melts & then enjoy!!!That is so good it is dangerous!