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