Spicy Soy-Ginger Grilled Striped Bass with Asparagus

Spicy Soy-Ginger Grilled Striped Bass with Asparagus
Photo by Aya Brackett

Ingredients

  • 1 ½ teaspoons minced fresh ginger
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch (about 1 lb.) asparagus, bottom halves trimmed and saved for another use
  • Kosher salt
  • 2 tablespoons lemon juice, divided
  • 1 ½ teaspoons powdered ginger
  • ¼ cup canola oil
  • + 13 more ingredients
    • 2 tablespoons lemon juice, divided
    • 1 ½ teaspoons sugar
    • 1 ½ teaspoons minced fresh ginger
    • ¼ cup canola oil
    • 1 ½ teaspoons sugar
    • Freshly ground black pepper
    • ½ teaspoon red pepper flakes
    • ¾ pound Striped bass, or other firm white fish, cut into six 2-oz. portions
    • ¾ pound Striped bass, or other firm white fish, cut into six 2-oz. portions
    • 1 bunch (about 1 lb.) asparagus, bottom halves trimmed and saved for another use
    • 2 tablespoons reduced-sodium soy sauce
    • Kosher salt
    • 1 ½ teaspoons powdered ginger

1. In a blender, combine soy sauce, 1 tbsp. lemon juice, the sugar, fresh and powdered ginger, and red pepper flakes and blend to combine. With the machine running, slowly pour in canola oil and continue blending until emulsified, about 30 seconds. Spread asparagus on a rimmed pan, pour half the ...

View full recipe at My Recipes

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