Broiled Striped Bass with Ginger-Scallion Oil
A growing number of chefs are becoming eco-activists and buying only sustainable seafood. To do the same at home, check out Monterey Bay Aquarium’s Seafood Watch (mbayaq.org) and Environmental Defense’s Oceans program (environmentaldefense.org) for the most up-to-date information. You can also use farm-based striped bass (which are raised in ponds and tanks that limit pollution).
Broiled Striped Bass with Ginger-Scallion Oil
Broiled Striped Bass with Ginger-Scallion Oil
© Paul Costello
Broiled Striped Bass with Ginger-Scallion Oil
Ingredients
- 4 scallions, thinly sliced
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2 tablespoons minced fresh ginger
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1 garlic clove, minced
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Pinch of crushed red pepper
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1/4 cup vegetable oil
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2 tablespoons fresh lemon juice
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1 teaspoon soy sauce
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1 teaspoon kosher salt
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Four 5-ounce skinless striped bass fillets (about 1 inch thick)
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Stir-Fried Asparagus
Directions
- 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.
Broiled Striped Bass with Ginger-Scallion Oil
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