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...