Spicy Soy-Ginger Grilled Striped Bass with Asparagus

Ingredients

• 1 lb asparagus trimmed for another use
• 6 servings pepper black freshly ground
• 0.3 cup canola oil 
• 1.5 teaspoons ginger fresh minced
• 6 servings kosher salt 
• 2 tablespoons juice of lemon divided
• 2 tablespoons soy sauce reduced-sodium
• 1 tablespoon olive oil extra virgin extra-virgin
• 1.5 teaspoons ground ginger 
• 0.5 teaspoon pepper red
• 0.8 pound bass fillets white firm cut into six 2-oz. servings
• 1.5 teaspoons sugar 

Equipment

• frying pan
• blender
• grill
• aluminum foil

Directions

1. In a blender, combine soy sauce, 1 tbsp. lemon juice, the sugar, fresh and powdered ginger, and red pepper flakes and blend to combine. With the machine running, slowly pour in canola oil and continue blending until emulsified, about 30 seconds.
2. Spread asparagus on a rimmed pan, pour half the marinade over it, and toss to coat. Reserve remaining marinade.
3. Prepare a gas or charcoal grill for direct high-heat grilling (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Rinse fish; pat dry. Season on both sides with salt and pepper and drizzle with olive oil and the remaining lemon juice.
4. When grill is ready, lightly oil the cooking grate and put fish on grate skin side down. Grill 3 minutes, then turn and continue grilling until fish is no longer translucent inside (cut to test), 2 to 3 minutes longer.
5. Transfer to a clean plate and tent with foil to keep warm.
6. Grill asparagus spears, turning once or twice, until tender and browned, about 5 to 6 minutes. Divide fish among 6 plates and top each with several asparagus spears. Use a spoon to drizzle with some of the reserved marinade.