Note: after adding an item to your cart, click here to continue shopping.

Home > Recipes > Striped Bass Recipes > Broiled Striped Bass with Ginger-Scallion Oil

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


    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