Broiled Striped Bass with Ginger-Scallion Oil

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For the Striped Bass

  • 4 6 oz striped bass fillets skinless
  • 4 scallions thinly sliced
  • 2 tbsp fresh ginger minced
  • 1 garlic clove minced
  • crushed red pepper flakes pinch
  • 1/4 cup vegetable oil
  • 2 tbsp fresh lemon juice
  • 1 tsp soy sauce
  • 1 tsp kosher salt

For the Stir Fried Asparagus

  • 1 pound thin asparagus cut into 1/3 inch lengths
  • 2 tbsp vegetable oil
  • 1 garlic clove large, minced
  • 1 tsp sesame oil
  • 1/2 tsp lemon zest finely grated
  • kosher salt
  • freshly ground black pepper


For 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.

For 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.

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