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Mike Jediny of Garwood, NJ posted this recipe on kayakfishingstuff.com, reprinted with permission of "Chef Mike" - maybe his day job, but he's one heck of a fisherman. A true New Jersey Striper fanatic. In Mike's words: "Frying fish is cool, this way is just as simple; but the taste is much different. It's in the details, so pay close attention. I can only hope some of you try this; because it may change you or the way you have done things in the past. Have an open mind, and let things flow." This is a recipe which called for swordfish, although striper fits the bill perfectly. It's called Grilled Japanese Striper, so lets begin.

Using nut and rice crackers instead of the traditional soda crackers is a tasty, inventive way to create a gluten-free version of the classic candy treat.

This rich and buttery candy favorite, topped with creamy chocolate and chopped nuts, is sure to please.

Ingredients included in this recipe are Sugar, vanilla extract, egg whites at room temperature (large), cream of tartar.