striper imperial or au gratin??

I'm looking for a recipe that's a variation on crab imperial or au gratin.....want to substitute the crab with striper.....from all of you cooking-inclined individuals, was looking for some tips.Any recipes out there for this type of dish? If I substitute the crab with striper, will the striper hold together like the crab does? Should I pre-cook striper meat (in order to flake for the recipe)? If so, how should I cook the striper fillets (boil? seems like the meat would flake when done this way---vs bake or fry)? Any suggestions welcomed!!! THanks---MIke