Spicy Soy-Ginger Grilled Striped Bass with Asparagus

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

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

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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