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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Striped Bass With Lime Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions