Broiled Bass With Ginger-Scallion Oil & Stir-Fried Asparagus |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
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:
1. 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.
2. 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.
3. 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.
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