Grilled Striped Bass With Lime Ginger Broth |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The recipe title says it all. From Mens Health and chef Laurent Tourondel of BLT fame (in NYC) he is noted for his New American Bistro cuisine. 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) |
Directions:
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.
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