Usually with fish simpler is better. Broil or Bar-B-Que wit a little lemon and butter is good enough for me. If you have access to a lot of fish bones.You can boil the bones with a little white wine lemon and gelatin. Put the poached meat and broth in a Turin and chill. You will have a very nice Aspic. You can google a wealth of theses receipts. One more word on poaching, stews and braises. If you ever wondered how you can have a dry tough pot roast-stew. It all has to do with the temperature that the meat is cooked. Beef and chicken should be cooked at 160-175 degrees, fish 175-185 degrees. If you hold the liquid at these temperatures the meat will break down. It's only when the temperature is raise that moisture is driven out.

The last time I cooked a striper I put the filets in foil pouches with butter, lemon and old bay and cooked them on the grill. Like Carl said above "Simpler is better."

I poke to my brother over the weekend. He brought up the sauce our mom made for a poached or broiled fish. It is called beurre blanc. Basically a emulsion made with a white wine reduction and butter. If you own a whisk and a little bit of reasonably good white wine. Give it a try. Google it there are tons of receipts. If you can't do it there's always lemon