Broiled Striped Bass with Ginger-Scallion Oil Recipe

Name: Broiled Striped Bass with Ginger-Scallion Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, thinly sliced; 2 tablespoons minced fresh ginger; 1 garlic clove, minced; Pinch of crushed red pepper; 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

Servings: persons

4 scallions, thinly sliced
2 tablespoons minced fresh ginger
1 garlic clove, minced
Pinch of crushed red pepper
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

1
In a bowl, combine the scallions, ginger, garlic and red pepper.
2
In a saucepan, heat the oil until shimmering.
3
Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce and salt.
4
Preheat the broiler.
5
Brush the fillets on both sides with some of the scallion oil.
6
Arrange on a broiler pan skinned side down; broil until just cooked through, about 5 minutes.
7
Transfer the fillets to plates; spoon some scallion oil on top.
8
Serve with the Stir-Fried Asparagus.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 scallions, thinly sliced, 2 tablespoons minced fresh ginger, 1 garlic clove, minced, Pinch of crushed red pepper, and more.

Yes, Broiled Striped Bass with Ginger-Scallion Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broiled Striped Bass with Ginger-Scallion Oil

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