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.
