Is striped bass sustainable?

Yes, domestically sourced striped bass is generally considered a highly sustainable and responsibly managed fishery, making it an excellent choice for conscious consumers.

Do I need to flip the striped bass when broiling?

No, you do not need to flip the fillets. Broiling cooks the fish quickly from the top down, giving the flesh a beautiful crust while cooking the meat all the way through.

Can I use a different fish for this recipe?

Absolutely! The ginger-scallion oil pairs wonderfully with almost any firm, white-fleshed fish, such as halibut, cod, or snapper, all of which you can find locally through FreshAIG.com.

Recipes

Broiled Striped Bass with Ginger-Scallion Oil

Experience the pure flavor of sustainably sourced seafood with this Broiled Striped Bass with Ginger-Scallion Oil, a stunningly simple dish that celebrates real freshness. Discover more mindful eating inspiration, authentic recipes, and find the freshest seafood from local merchants at FreshAIG.com.

FreshAIG Quick Facts

Species: Striped Bass (Morone saxatilis)
Total Time: 20 minutes
Diet Type: Gluten-Free, Low-Carb, Dairy-Free

Preparation Method: This recipe was prepared using fresh, locally sourced striped bass to ensure the broiler achieved the perfect caramelization without drying out the delicate white meat.

Serves: 4 people

Ingredients

4 fresh striped bass fillets (6 oz each), skin-on
1 tbsp avocado oil or neutral high-heat oil
Salt and freshly ground black pepper to taste
1/2 cup scallions (green onions), very thinly sliced
2 tbsp fresh ginger, peeled and finely grated
1/4 cup neutral oil (like grapeseed or avocado)
1 tsp sesame oil
1 tbsp soy sauce or tamari
1 tsp rice vinegar

Instructions

Preheat your oven's broiler to high and position the top rack about 4-6 inches from the heat source.
Pat the striped bass fillets completely dry with a paper towel. Rub the flesh side lightly with 1 tablespoon of avocado oil and season generously with salt and pepper.
Place the fillets skin-side down on a foil-lined or lightly oiled baking sheet. Broil for 6-8 minutes, keeping a close eye on them, until the top is golden brown and the fish flakes easily with a fork.
While the fish broils, prepare the ginger-scallion oil. In a heatproof bowl, combine the sliced scallions and grated ginger.
In a small saucepan, heat the 1/4 cup of neutral oil until it lightly shimmers and just begins to smoke. Carefully pour the hot oil over the ginger and scallions (it will sizzle vigorously).
Stir the sesame oil, soy sauce, and rice vinegar into the ginger-scallion mixture.
Transfer the broiled striped bass to a serving platter or individual plates and spoon the warm ginger-scallion oil generously over the top of each fillet. Serve immediately.