Recipe by NcMysteryShopper
Wonderful Bass with a great flavor. This is a keeper and so worth trying!!! From the lovely magazine: Food & Wine. Wine: Try an Alsatian Pinot Gris, such as the 1997 Domaine Ostertag Fronholz.
- 4 scallions, thinly sliced
- 2 tablespoons minced fresh ginger
- 1 garlic clove, minced
- 1 pinch crushed red pepper flakes
- 1⁄4 cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt
- 4 (5 ounce) skinless striped bass fillets (about 1 inch thick)
- 2 tablespoons vegetable oil
- 1 lb thin asparagus, cut into 1/3-inch lengths
- 1 large garlic clove, minced
- 1 teaspoon sesame oil
- 1⁄2 teaspoon finely grated lemon zest
- salt & freshly ground black pepper
Directions See How It's Made
- 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. Transfer the fillets to plates; spoon some scallion oil on top. Serve with the Stir-Fried 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. Serve hot.