{"id":10690,"date":"2022-03-10T09:00:25","date_gmt":"2022-03-10T14:00:25","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10690"},"modified":"2023-12-18T18:07:06","modified_gmt":"2023-12-18T23:07:06","slug":"sauteed-striped-bass-with-garlic-butter","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-striped-bass-with-garlic-butter\/","title":{"rendered":"Saut\u00e9ed Striped Bass with Garlic Butter"},"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 flour<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 tablespoons vegetable oil<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>2 tablespoons minced green onion<\/li>\n\n\n\n<li>\u00bd teaspoon minced garlic<\/li>\n\n\n\n<li>1 teaspoon fresh lemon juice<\/li>\n\n\n\n<li>3 tablespoons chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>In a shallow dish, combine flour, salt and white pepper.&nbsp; Dredge fish in the mixture.<\/p>\n\n\n\n<p>Heat oil in a skillet.&nbsp; Add 2 tablespoons of butter and melt.&nbsp; Saut\u00e9 fish until golden brown, about 5 minutes. Turn and repeat, cooking until done.<\/p>\n\n\n\n<p>Add the remaining 1 tablespoon of butter to the skillet.&nbsp; Add Tabasco, green onion, garlic and lemon juice and saut\u00e9 lightly.&nbsp; When it begins to brown, remove it from the heat and pour over cooked fish. Sprinkle with parsley.<\/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 Garlic Butter.<\/p>\n","protected":false},"author":23,"featured_media":12686,"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":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,15,226,215,138,216,218],"tags":[159,145],"class_list":["post-10690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-mariners-menu","category-sauteed","category-spring","category-striped-bass","category-summer","category-winter","tag-butter","tag-main"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO 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