THE BEST STRIPED BASS RECIPE WE HAVE TRIED THIS SEASON!

Let's face it-freshly caught striped bass, that has been handled decently after catch , is awesome just thrown on the grill or under the broiler with just a minimal preparation of just salt, pepper and lemon. But, it is fun to branch out and try a restaurant quality recipe that is a slight bit fancier.

One of our good customers turned us on to this recipe from Food & Wine Magazine. It is good. Very Good. It's actually off the charts....try it!

Ingredients

Bass with Ginger-Scallion Oil

• 4 scallions, thinly sliced

• 2 tablespoons minced fresh ginger

• 1 garlic clove, minced

• Pinch of crushed red pepper flakes

• 1/4 cup vegetable oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon soy sauce

• 1 teaspoon kosher salt

• Four 5-ounce skinless striped bass fillets (about 1 inch thick)

Stir-Fried Asparagus

• 2 tablespoons vegetable oil

• 1 pound thin asparagus, cut into 1/3-inch lengths

• 1 large garlic clove, minced

• 1 teaspoon sesame oil

• 1/2 teaspoon finely grated lemon zest

• Kosher salt

• Freshly ground black pepper

Directions

Make the Bass

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.

Make the Asparagus

1. 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.

2. Transfer the fish fillets to plates; spoon some scallion oil on top. Serve with the asparagus.