4 SERVINGS
Chinese chefs believe if you buy very fresh fish, simple seasonings such as an easy scallion-ginger flavored oil will accentuate the natural sweet flavor of the seafood. Marinated briefly and grilled over a hot fire, this bass is superb.
4 scallions, ends trimmed
¼ cup olive or canola oil
8 slices fresh ginger, smashed with the flat side of a knife
1½ pounds striped bass fillets (about 1-inch thick) or other firm fish fillets such as halibut, grouper, or swordfish, rinsed and drained
1⁄3 cup rice wine or sake
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. Cut the scallions into 1-inch sections and smash with the flat side of a knife or cleaver. Heat the oil in a heavy saucepan with a lid over medium-high heat until very hot, 15 to 20 seconds. Add the scallions and ginger slices and stir-fry until fragrant, about 15 seconds. Remove from the heat, cover, and let cool.
2. Place the sea bass in a bowl. Add the scallion-ginger oil, rice wine, salt, and pepper. Rub the surface of the fillets with the flavored oil, cover with plastic wrap, and let marinate for 15 minutes.
3. Prepare a medium-hot fire for grilling, or preheat a gas grill. Arrange a rack 3 to 4 inches from the heat. Arrange the fish fillets on the rack, cover, and grill for 4 to 5 minutes per side, until the flesh is opaque. Slide the fillets off the grill and onto a platter or individual plates. Serve with Grilled Lemon-Soy Zucchini, Roasted Cherry Tomato-Cilantro Salsa, or another one of the Easy Sides in Chapter 5, and with brown rice or another whole grain.