Ingredients
-
4
-
2
-
1
-
1
-
1/4
-
2
-
1
-
1
-
4
-
-
-
-
-
-
Directions
Broiled Bass With Ginger-Scallion Oil & Stir-Fried Asparagus, Wonderful Bass with a great flavor. This is a keeper and so worth trying!!! From the lovely magazine: Food & Wine. Wine: Try an Alsatian Pinot Gris, such as the 1997 Domaine Ostertag Fronholz., I didn’t make the asparagus, but I made the bass and it was delicious. I added the scallion mixture to the fish before baking. It was great! Thanks., I made this dish with some fresh caught bass filets that my husband brought home from one of our mountain lakes. The only thing I changed was to broil the fish with some of the ginger-scallions on top. I served it with brown rice along side the fish and asparagus. It made a very pretty presentation and tasted even better than it looked. I will make this simple and tasty dish again.
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Steps
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1
Done
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In a Bowl, Combine the Scallions, Ginger, Garlic and Red Pepper. in a Saucepan, Heat the Oil Until Shimmering. Pour the Hot Oil Over the Scallion Mixture and Stir in the Lemon Juice, Soy Sauce and Salt. |
|
2
Done
|
Preheat the Broiler. Brush the Fillets on Both Sides With Some of the Scallion Oil. Arrange on a Broiler Pan Skinned Side Down; Broil Until Just Cooked Through, About 5 Minutes. Transfer the Fillets to Plates; Spoon Some Scallion Oil on Top. Serve With the Stir-Fried Asparagus. |
|
3
Done
|
Heat the Oil in a Large Skillet. Add the Asparagus and Stir-Fry Over Moderately High Heat Until Softened, About 5 Minutes. Add the Garlic, Sesame Oil and Lemon Zest, Season With Salt and Pepper and Stir-Fry For 2 Minutes. Serve Hot. |
