{"id":10674,"date":"2022-07-28T09:00:34","date_gmt":"2022-07-28T13:00:34","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10674"},"modified":"2023-12-18T17:44:38","modified_gmt":"2023-12-18T22:44:38","slug":"broiled-striped-bass-with-mediterranean-spice-rub","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-striped-bass-with-mediterranean-spice-rub\/","title":{"rendered":"Broiled Striped Bass with Mediterranean Spice Rub"},"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>\u00bd cup sour cream<\/li>\n\n\n\n<li>2 tablespoons chopped fresh cilantro<\/li>\n\n\n\n<li>\u00bd teaspoon pressed garlic<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground salt<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>3 tablespoons butter, melted<\/li>\n\n\n\n<li>lime wedges<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven and preheat to broil.<\/p>\n\n\n\n<p>In a small bowl, whisk together sour cream, cilantro, garlic, salt and pepper. Cover and refrigerate until ready to serve.<\/p>\n\n\n\n<p>Prepare Mediterranean Spice Rub.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Transfer fish to a serving plate. Top each with a dollop of sour cream mixture. Garnish with lime wedges.<\/p>\n\n\n\n<p><em>Mediterranean Spice Rub<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd teaspoon onion powder<\/li>\n\n\n\n<li>\u00bd teaspoon garlic powder<\/li>\n\n\n\n<li>1 \u00bd teaspoons ground coriander<\/li>\n\n\n\n<li>\u00bc teaspoon cayenne pepper<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine onion powder, garlic powder, coriander, cayenne and salt.<\/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>&nbsp; MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>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.&nbsp; If the water isn\u2019t moving fast enough, the eggs may sink and become covered in sediment.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Broiled Striped Bass with Mediterranean Spice Rub.<\/p>\n","protected":false},"author":23,"featured_media":12631,"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":[228,217,99,15,215,138,216,218],"tags":[145,155],"class_list":["post-10674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broiled","category-fall","category-fish","category-mariners-menu","category-spring","category-striped-bass","category-summer","category-winter","tag-main","tag-mediterranean"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- 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