{"id":9100,"date":"2020-02-20T09:00:55","date_gmt":"2020-02-20T14:00:55","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9100"},"modified":"2023-12-19T09:43:53","modified_gmt":"2023-12-19T14:43:53","slug":"broiled-sea-bass-with-dill-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-sea-bass-with-dill-sauce\/","title":{"rendered":"Broiled Black Sea Bass with Dill 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 black sea bass fillets<\/li>\n\n\n\n<li>3 tablespoons butter, melted<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>Prepare Dill Sauce and refrigerate at least 1 hour.<\/p>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler.<\/p>\n\n\n\n<p>Brush fillets with melted butter.\u00a0 Lightly salt and pepper. Place on a greased broiler pan. Broil until fish flakes easily with a fork, about 8 to 10 minutes. Pour Dill Sauce over fish.<\/p>\n\n\n\n<p><em>Dill Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup sour cream<\/li>\n\n\n\n<li>\u00bc cup mayonnaise<\/li>\n\n\n\n<li>1 \u00bd tablespoons minced fresh dill, minced<\/li>\n\n\n\n<li>\u00bc teaspoon pressed garlic<\/li>\n\n\n\n<li>\u00bd teaspoon fresh lemon juice<\/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, mayonnaise, dill, garlic, lemon juice, salt and pepper.&nbsp; Refrigerate at least 1 hour.&nbsp; Spread 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 Broiled Sea Bass with Dill Sauce.<\/p>\n","protected":false},"author":23,"featured_media":9096,"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":[141,228,217,99,15,215,216,218],"tags":[105,145,152],"class_list":["post-9100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-black-sea-bass","category-broiled","category-fall","category-fish","category-mariners-menu","category-spring","category-summer","category-winter","tag-broiled","tag-main","tag-sauce"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- 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