{"id":281,"date":"2009-11-08T11:42:57","date_gmt":"2009-11-08T16:42:57","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=281"},"modified":"2024-08-04T08:25:05","modified_gmt":"2024-08-04T12:25:05","slug":"sauteed-sea-bass-with-lemon-tarragon-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-sea-bass-with-lemon-tarragon-sauce\/","title":{"rendered":"Saut\u00e9ed Sea Bass with Lemon-Tarragon 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>4 medium sea bass fillets<\/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\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>Prepare Lemon-Tarragon Sauce and keep warm.<\/p>\n\n\n\n<p>Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375\u00b0 F, then add butter and melt. Cook fish, flesh side down, just until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove to serving platter. Serve with Lemon-Tarragon Sauce.<\/p>\n\n\n\n<p><em>Lemon-Tarragon Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tablespoons butter, melted<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>\u00bd teaspoon lemon zest<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>2 tablespoons minced fresh tarragon<\/li>\n<\/ul>\n\n\n\n<p>In small bowl, combine melted butter, lemon juice, zest, pepper and salt. Mix well. Stir in tarragon. Spoon over saut\u00e9ed 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> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Prepare Lemon-Tarragon Sauce and keep warm. Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375\u00b0 F, then add butter and melt. Cook&hellip;<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"closed","ping_status":"open","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}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[141,217,99,15,226,215,216,218],"tags":[145,152],"class_list":["post-281","post","type-post","status-publish","format-standard","hentry","category-black-sea-bass","category-fall","category-fish","category-mariners-menu","category-sauteed","category-spring","category-summer","category-winter","tag-main","tag-sauce"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saut\u00e9ed Sea Bass with Lemon-Tarragon Sauce - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/sauteed-sea-bass-with-lemon-tarragon-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saut\u00e9ed Sea Bass with Lemon-Tarragon Sauce - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe Prepare Lemon-Tarragon Sauce and keep warm. 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