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Ginger-Soy Broiled Wild Striped Bass with Asparagus
Recipes
Ginger-Soy Broiled Wild Striped Bass with Asparagus
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 tablespoon fresh chives, thinly sliced
  • 2 limes, for zest and cut into wedges
  • 1 (1-inch) piece fresh ginger, peeled/grated
  • 2 tablespoons toasted sesame seeds
  • ½ teaspoon crushed red pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons peanut oil, divided
  • 2 teaspoons sesame oil, divided
  • 4 striped bass fillets, about 1 ½ lb
  • 1 lb fresh asparagus
  • ½ teaspoon kosher salt

Steps

    1. Preheat broiler (place oven rack 8 inches from heat source). Line baking sheet with foil. Slice chives. Zest 1 lime (½ teaspoon); cut remaining lime into wedges. Peel and grate ginger (1 tablespoon).
    2. Combine in small bowl: chives, sesame seeds, red pepper, and lime zest. Combine in second small bowl: soy sauce, honey, ginger, 1 tablespoon peanut oil, and 1 teaspoon sesame oil. Coat fish in soy sauce mixture, then place in center of baking sheet (wash hands); broil fish 4 minutes.
    3. Toss asparagus with remaining 1 tablespoon peanut oil, 1 teaspoon sesame oil, and salt. Arrange asparagus in single layer around fish; broil 3–5 minutes or until asparagus is tender and fish is 145°F. Divide fish and asparagus among serving plates; sprinkle with sesame seeds mixture and serve with lime wedges.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 250, Total Fat 14g, Sat Fat 2.5g, Trans Fat 0g, Chol 45mg, Sodium 790mg, Total Carb 8g, Fiber 2g, Sugars 5g, Protein 24g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%