The big striped bass have finally made their way up the coast and are here to stay, which means fresh fish for dinner. When it comes to cooking.
In a bowl, combine the scallions, ginger, garlic and red pepper. Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce and salt. Brush the fillets on both sides with some of the scallion oil.
If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a.