Grilled Striped Bass With Lime Ginger Broth Recipe

Name: Grilled Striped Bass With Lime Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 inches knob fresh ginger; 1/2 cup dry white wine; 3 cups vegetable stock; 6 shiitake mushrooms, stemmed and sliced thin; 2 tablespoons ginger, cut into matchsticks; 4 tablespoons butter, cold and diced; 2 limes, zest and juice divided; 4 scallions, sliced thin on the bias; 2 tablespoons fresh cilantro, chopped plus cilantro for garnish; 1 pinch cayenne pepper; salt & freshly ground black pepper; 2 tablespoons olive oil; 36 ounces striped bass, skin on (6 pieces)

Servings: persons

3 inches knob fresh ginger
1/2 cup dry white wine
3 cups vegetable stock
6 shiitake mushrooms, stemmed and sliced thin
2 tablespoons ginger, cut into matchsticks
4 tablespoons butter, cold and diced
2 limes, zest and juice divided
4 scallions, sliced thin on the bias
2 tablespoons fresh cilantro, chopped plus cilantro for garnish
1 pinch cayenne pepper
salt & freshly ground black pepper
2 tablespoons olive oil
36 ounces striped bass, skin on (6 pieces)

1
Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
2
In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
3
Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
4
Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
5
Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
6
Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
7
Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.

301

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 13 ingredients. The key ingredients include: 3 inches knob fresh ginger, 1/2 cup dry white wine, 3 cups vegetable stock, 6 shiitake mushrooms, stemmed and sliced thin, and more.

Yes, Grilled Striped Bass With Lime Ginger Broth falls under the Soups & Stews 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.

Grilled Striped Bass With Lime Ginger Broth

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