ANOTHER FRESH SEAFOOD IDEA
In an earlier entry, I mentioned that we had varied our work since the first edition of Mariner’s Menu. In addition to traditional recipes, we ventured into some regional and ethnic seafood ideas. And we have used fresh herbs almost exclusively instead of dried ones. 
In this recipe we used fresh coriander, or cilantro, along with its dried form. And, as we always do, fresh garlic and onion.
We prepared this with flounder fillets, but you can use any other mild white fish. (See following article for species substitutions.)
- 4 medium flounder fillets
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon pressed garlic
- 1/8 teaspoon freshly ground white pepper
- 3 tablespoons margarine or butter, melted
- lime wedges
In small bowl, whisk together sour cream, cilantro, garlic and pepper. Cover and refrigerate until ready to serve.
Prepare Mediterranean Spice Rub.
Place fillets on lightly greased broiler rack. Brush with melted butter. Spread with spice rub. Broil about 4 inches from heat until fish flakes easily with a fork, about 8 to 10 minutes.
Transfer fillets to serving plate. Top each with a dollop of sour cream mix. Garnish with lime wedges.
Mediterranean Spice Rub:
- ¾ cup chopped onion
- ¾ teaspoon pressed garlic
- 1 ¾ teaspoons ground coriander
- 1/3 teaspoon cayenne pepper
- ½ teaspoon salt
In small bowl, combine onion, garlic, coriander, cayenne and salt.
Contributed by Joyce Taylor
