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Broiled Striped Bass with Mediterranean Spice Rub


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • ½ cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon pressed garlic
  • ¼ teaspoon freshly ground salt
  • ⅛ teaspoon freshly ground white pepper
  • 3 tablespoons butter, melted
  • lime wedges

Place the rack in the top third of the oven and preheat to broil.

In a small bowl, whisk together sour cream, cilantro, garlic, salt and pepper. Cover and refrigerate until ready to serve.

Prepare Mediterranean Spice Rub.

Place fish on a lightly greased broiler pan. Brush with melted butter. Sprinkle with the spice rub. Broil until fish flakes easily with a fork, about 8 to 10 minutes.

Transfer fish to a serving plate. Top each with a dollop of sour cream mixture. Garnish with lime wedges.

Mediterranean Spice Rub

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt

In a small bowl, combine onion powder, garlic powder, coriander, cayenne and salt.

Contributed by Joyce Taylor  MM2


The eggs of the striped bass are laid in running water (streams and rivers) and must drift in the water for a few days before hatching.  If the water isn’t moving fast enough, the eggs may sink and become covered in sediment.

Erika Young, Coastal and Marine Education Specialist