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Broiled Striped Bass with Ginger-Scallion Oil
© Paul Costello

Broiled Striped Bass with Ginger-Scallion Oil

  • SERVINGS: 4
  • FAST

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 (montereybayaquarium.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).

  1. 4 scallions, thinly sliced
  2. 2 tablespoons minced fresh ginger
  3. 1 garlic clove, minced
  4. Pinch of crushed red pepper
  5. 1/4 cup vegetable oil
  6. 2 tablespoons fresh lemon juice
  7. 1 teaspoon soy sauce
  8. 1 teaspoon kosher salt
  9. Four 5-ounce skinless striped bass fillets (about 1 inch thick)
  10. Stir-Fried Asparagus
  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.

Suggested Pairing

Try an Alsatian Pinot Gris.

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