Bass with Ginger-Scallion Oil

4 scallions, thinly sliced
2 tablespoons minced fresh ginger
1 garlic clove, minced
Pinch of crushed red pepper flakes
1/4 cup vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1 teaspoon kosher salt
Four 5-ounce skinless striped bass fillets (about 1 inch thick)
Stir-Fried Asparagus
2 tablespoons vegetable oil
1 pound thin asparagus, cut into 1/3-inch lengths
1 large garlic clove, minced
1 teaspoon sesame oil
1/2 teaspoon finely grated lemon zest
Kosher salt
Freshly ground black pepper
Directions

Make the Bass
In a bowl, combine the scallions, ginger, garlic, and red pepper. In a saucepan, heat the oil until shimmering. Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce, and salt.
Preheat the broiler. Brush the fillets on both sides with some of the scallion oil. Arrange on a broiler pan skinned side down; broil until just cooked through, about 5 minutes.
Make the Asparagus
Heat the oil in a large skillet. Add the asparagus and stir-fry over moderately high heat until softened, about 5 minutes. Add the garlic, sesame oil, and lemon zest, season with salt and pepper, and stir-fry for 2 minutes.
Transfer the fish fillets to plates; spoon some scallion oil on top. Serve with the asparagus.

Suggested Pairing

Try an Alsatian Pinot Gris.

Recipe courtesy of Food & Wine
https://www.foodandwine.com/recipes/broiled-stripe...

Striped Bass