Zesty Grilled Striped Bass in Lime-Ginger Infusion
Experience the vibrant fusion of flavors in this Zesty Grilled Striped Bass dish, where tender fish meets a bright and aromatic lime-ginger broth. Inspired by chef Laurent Tourondel's New American Bistro cuisine, this recipe showcases the delicate taste of striped bass, enhanced with a refreshing ginger and lime infusion. With the umami of shiitake mushrooms and the subtle heat of cayenne pepper, every bite is a celebration of fresh, quality ingredients. Quick to prepare and perfect for a weeknight meal or a special occasion, serve this dish with your favorite sides and enjoy a touch of gourmet dining at home.
N/A
Servings
80
Calories
14
Ingredients
Ingredients
fresh ginger
3 inches (peeled and grated)
dry white wine
1/2 cup
vegetable stock
3 cups
shiitake mushrooms
6 (stemmed and sliced thin)
fresh ginger matchsticks
2 tablespoons (cut into matchsticks)
cold butter
4 tablespoons (diced)
limes
2 (zest and juice divided)
scallions
4 (sliced thin on the bias)
fresh cilantro
2 tablespoons (chopped plus extra for garnish)
cayenne pepper
1 pinch
salt
to taste
black pepper
to taste (freshly ground)
olive oil
2 tablespoons
striped bass
36 ounces (skin on (6 pieces))
Instructions
1
To begin, create homemade ginger juice by grating the fresh ginger into a clean cotton kitchen towel or piece of cheesecloth. Squeeze to extract about 2 tablespoons of ginger juice into a bowl and set aside.
2
In a medium saucepan, combine the dry white wine and bring to a boil over medium heat. Allow it to cook for about 2 minutes to reduce slightly.
3
Add the vegetable stock, ginger juice, sliced shiitake mushrooms, and ginger matchsticks to the saucepan. Let it cook for 3 minutes, then strain the broth back into the saucepan, separating the solids from the liquid. Set both components aside.
4
Using an immersion blender, blend the cold diced butter into the warm broth until emulsified. Return the reserved solids to the broth, add 2 tablespoons of lime juice (reserve any excess for another use), sliced scallions, chopped cilantro, a pinch of cayenne pepper, and lime zest. Allow the mixture to simmer for an additional 2 minutes, then remove from heat.
5
Preheat your grill to medium-high heat. Season the striped bass pieces generously with salt and pepper, then drizzle with olive oil to ensure a nice sear.
6
Place the bass fillets skin side down on the hot grill. Cook undisturbed for 2 minutes, then rotate them 90 degrees and cook for another 3 minutes. Carefully flip the fillets and cook until the flesh flakes easily with a knife, approximately 3 to 5 minutes more.
7
Once cooked, transfer the grilled fish to a large oval platter. Reheat the broth with vegetables, then pour it gently around the fish. Garnish the dish with fresh cilantro sprigs for a burst of color and flavor.
Nutrition Information
4.7g
Fat
2g
Carbs
6.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Grilled Striped Bass in Lime-Ginger Infusion?
It is a New American Bistro-style dish featuring tender striped bass served with a bright, aromatic broth made of lime, ginger, and shiitake mushrooms.
How do I make homemade ginger juice for this recipe?
Grate fresh ginger into a clean cotton kitchen towel or cheesecloth and squeeze it into a bowl to extract approximately 2 tablespoons of juice.
What is the first step in preparing the broth?
Combine 1/2 cup of dry white wine in a saucepan and bring it to a boil for about 2 minutes to reduce it slightly.
What ingredients are added to the reduced wine?
Add 3 cups of vegetable stock, the prepared ginger juice, 6 sliced shiitake mushrooms, and 2 tablespoons of ginger matchsticks.
How long should the broth simmer before straining?
The broth mixture should cook for 3 minutes before you strain the liquid back into the saucepan.
How is the butter incorporated into the sauce?
Use an immersion blender to blend 4 tablespoons of cold diced butter into the warm broth until it is fully emulsified.
What seasonings and aromatics are added to the finished broth?
Return the mushrooms and ginger solids to the broth, then add 2 tablespoons of lime juice, sliced scallions, chopped cilantro, a pinch of cayenne pepper, and lime zest.
What is the recommended grill heat for the striped bass?
Preheat your grill to medium-high heat.
How should the fish be seasoned before grilling?
Season the striped bass pieces generously with salt and pepper, then drizzle them with olive oil.
How long do you cook the fish on the skin side?
Cook the fillets skin side down for 2 minutes undisturbed, then rotate them 90 degrees and cook for another 3 minutes.
What is the purpose of rotating the fish 90 degrees on the grill?
Rotating the fish 90 degrees helps create professional-looking sear marks and ensures even cooking.
How long does the fish cook after being flipped?
After flipping, cook the fish for approximately 3 to 5 minutes more until the flesh flakes easily with a knife.
How is the dish plated?
Transfer the grilled fish to a large oval platter, reheat the broth with the vegetables, and pour it gently around the fish.
What garnish is suggested for the final presentation?
Garnish the dish with fresh cilantro sprigs for extra color and flavor.
Who is the chef that inspired this recipe?
This recipe is inspired by the New American Bistro cuisine of chef Laurent Tourondel.
How many calories are in a serving of this dish?
This dish contains approximately 80 calories per serving.
What is the fat content of this recipe?
There are 4.7 grams of fat per serving.
How many grams of protein does this dish provide?
This recipe provides 6.7 grams of protein per serving.
How many grams of carbohydrates are in the dish?
There are 2 grams of carbohydrates per serving.
What type of fish is required for this recipe?
The recipe calls for 36 ounces of striped bass with the skin on, divided into 6 pieces.
What type of mushrooms are used in the broth?
The recipe uses 6 shiitake mushrooms that have been stemmed and sliced thin.
How are the scallions prepared?
The 4 scallions should be sliced thin on the bias.
What provides the subtle heat in the broth?
A pinch of cayenne pepper provides a subtle heat to the lime-ginger infusion.
Can I use lime juice from a bottle?
The recipe specifies using 2 fresh limes for both their zest and juice for the best flavor.
What size of ginger is needed for the juice and matchsticks?
You will need about 3 inches of fresh ginger for grating and an additional 2 tablespoons of ginger cut into matchsticks.
Is the fish cooked with the skin on or off?
The fish is cooked skin side down first to ensure a nice sear and better texture.
How many ingredients are in this recipe?
There are 14 ingredients in total, including seasonings like salt and pepper.
What type of wine is best for the broth?
A dry white wine is recommended for the reduction to balance the lime and ginger flavors.
Is this recipe suitable for a quick weeknight meal?
Yes, it is described as quick to prepare and perfect for either a weeknight meal or a special occasion.
What is the overall flavor profile of this dish?
The dish is vibrant and aromatic, featuring a zesty lime-ginger infusion with umami from mushrooms and a light, fresh finish.