Grilled Striped Bass With Lime Ginger Broth

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 inches knob fresh ginger
• 1/2 cup dry 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)

Recipe

• 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.