{"id":10355,"date":"2021-03-04T09:00:27","date_gmt":"2021-03-04T14:00:27","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10355"},"modified":"2023-12-18T19:11:44","modified_gmt":"2023-12-19T00:11:44","slug":"lauras-marinated-striped-bass","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/lauras-marinated-striped-bass\/","title":{"rendered":"Laura&#8217;s Marinated Striped Bass"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds striped bass fillets, skinless, cut into serving-size pieces<\/li>\n\n\n\n<li>\u00bc cup fresh&nbsp;parsley<\/li>\n\n\n\n<li>\u00bc cup sherry<\/li>\n\n\n\n<li>1 \u00bd tablespoons Dijon mustard<\/li>\n\n\n\n<li>1 tablespoon&nbsp;fresh lemon juice<\/li>\n\n\n\n<li>2 teaspoons salt<\/li>\n\n\n\n<li>2 tablespoons fresh rosemary<\/li>\n\n\n\n<li>\u00bd teaspoon sugar<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>6 cloves garlic, rough chopped<\/li>\n\n\n\n<li>3 tablespoons chopped shallots<\/li>\n\n\n\n<li>1 cup olive oil<\/li>\n<\/ul>\n\n\n\n<p>Add parsley, sherry, mustard, lemon juice, salt, rosemary, sugar, pepper, garlic and shallots to a food processor and blend finely while slowly adding olive oil. Blend until marinade emulsifies.<\/p>\n\n\n\n<p>Place striped bass fillets into a plastic bag and add the marinade. Gentle shake to coat fillets. Refrigerator for 1 to 2 hours, turning the bag over halfway through.<\/p>\n\n\n\n<p>Pre-heat grill to medium-high.<\/p>\n\n\n\n<p>Place fish on the grill and cook for about 5 minutes, basting occasionally. Flip over and repeat, cooking until done.<\/p>\n\n\n\n<p>Contributed by <a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/eric-herbst\/\" target=\"_blank\" rel=\"noreferrer noopener\">Eric Herbst<\/a>, Coastal Aquaculture Specialist, North Carolina Sea Grant<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Laura&#8217;s Marinated Striped Bass.<\/p>\n","protected":false},"author":23,"featured_media":10356,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,229,15,215,138,216,218],"tags":[145,165],"class_list":["post-10355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-grilled","category-mariners-menu","category-spring","category-striped-bass","category-summer","category-winter","tag-main","tag-marinated"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast 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