Grilled Striped Bass With Lime Ginger Broth

"The recipe title says it all. From "Mens Health" and chef Laurent Tourondel of BLT fame (in NYC) he is noted for his New American Bistro cuisine."
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  • Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
  • In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
  • Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
  • Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
  • Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
  • Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
  • Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.

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