{"id":10665,"date":"2022-05-26T09:00:47","date_gmt":"2022-05-26T13:00:47","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10665"},"modified":"2023-12-18T17:55:19","modified_gmt":"2023-12-18T22:55:19","slug":"sauteed-striped-bass-with-dill-and-sour-cream-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-striped-bass-with-dill-and-sour-cream-sauce\/","title":{"rendered":"Saut\u00e9ed Striped Bass with Dill and Sour Cream Sauce"},"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>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>flour<\/li>\n<\/ul>\n\n\n\n<p>Prepare the Dill and Sour Cream Sauce and refrigerate.<\/p>\n\n\n\n<p>Heat oil in a large skillet. Add butter and melt. Lightly salt and pepper fish. Dredge lightly in flour.<\/p>\n\n\n\n<p>Saut\u00e9 at 350\u00b0 F until golden brown about 4 to 5 minutes. Turn and repeat, cooking until done. Serve with Dill and Sour Cream Sauce.<\/p>\n\n\n\n<p><em>Dill and Sour Cream Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup sour cream<\/li>\n\n\n\n<li>2 tablespoons chopped fresh dill<\/li>\n\n\n\n<li>\u00bd teaspoon grated onion<\/li>\n\n\n\n<li>1 tablespoon chopped fresh chives<\/li>\n\n\n\n<li>\u215b teaspoon salt<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine sour cream, dill, onion, chives, salt and pepper. Chill before serving. Spoon over hot fish.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Saut\u00e9ed Striped Bass with Dill and Sour Cream Sauce.<\/p>\n","protected":false},"author":23,"featured_media":12655,"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":"","footnotes":""},"categories":[164,217,99,15,226,215,138,216,218],"tags":[145,152],"displayCategory":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saut\u00e9ed Striped Bass with Dill and Sour Cream Sauce - 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