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Ginger Lime Striped Bass with Scallion Sauce: A Perfect Local Meal
October 3, 2014
I do my best to eat foods that come from local sources, and sometimes local items inspire new recipes. Case in point: I cleaned out my garden this week and had a few items left from my harvest; among them was one gigantic scallion. Now, I normally don’t base a meal off of a single scallion, but I recently found a recipe for a Momofuku Ginger Scallion Sauce that made my mouth water, so I needed to create something on which to put the sauce. A few weeks ago, I was the especially lucky recipient of a fabulous booty of striped bass that my neighbor caught off the coast of Boston – talk about local! He and his wife were so generous with their catch, that I was able to freeze a few pieces. And thus the Ginger Lime Striped Bass recipe was created for the sole purpose of trying the Momofuku Ginger Scallion Sauce.
Ginger Lime Striped Bass
Serves 2-4
1 pound Striped Bass
1 teaspoon ground ginger
1 Tablespoon fresh lime juice
1 garlic clove, minced (for low FODMAP, use a pinch of Casa de Sante Garlic and Onion Substitute)
2 Tablespoons roasted peanut oil
1 Tablespoons rice vinegar
1 teaspoon cooking sherry
1/2 teaspoon salt
Combine all of the ingredients, except for the Striped Bass, in a shallow pan or bowl and mix well. Place the fish in the pan and marinate for 15 minutes. Flip the fish over and marinate for 15 more minutes.
How gorgeous is that bass?
Heat your oven to 400F and place the striped bass on a baking sheet. Discard the remaining marinade. Bake for 25-30 minutes or until the internal temperature reaches at least 145F.
I topped the Ginger Lime Striped Bass the Momofuku Ginger Scallion Sauce and served it with Ginger Snow Peas (not a low FODMAP veggie) and brown rice. It was a ginger night! I love when a local meal is also nutritious and delicious!
Mouth-watering!
Check out that scallion sauce!
Tell me, what local foods do you love to serve?
xo
B
Beth Rosen
Eating Attitudes™ & Gut Expert
Beth Rosen, MS, RD, CDN is a Registered Dietitian and owner of Beth Rosen Nutrition. She practices a non-diet philosophy and is a Health at Every Size" practitioner. Her goal is to end the pain of diet culture, one person at a time. Beth's techniques and programs empower chronic dieters, and those who consider themselves emotional and /or stress eaters, to ditch the vicious cycle of dieting, eat fearlessly by removing Food and diet rules, and mend their relationship with food and their bodies. Beth's works face-to-face with clients in Southbury, CT, and virtually with clients, worldwide.
