Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad
Recipe from Food & Wine

Laurent Gras uses ginger, fennel and lemon to flavor his lean, protein-rich striped bass as it steams; then he serves it over a lemony shaved-fennel salad, an excellent source of vitamin C. "Instead of using oil or butter, I like to steam fish with aromatic ingredients," Gras says. "You get as much flavor this way -- usually more."


Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad
Quentin Bacon

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Servings: 4
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Fennel, Fish and Seafood, Other Fish and Seafood
 
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Ingredients
  • 2  2-pound
    whole striped bass, cleaned and heads removed
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  • 1 
    2-inch piece of fresh ginger, peeled and thinly sliced
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  • 1 
    lemon, thinly sliced
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  • 1 
    fennel bulb, halved, cored, and very thinly sliced, plus 1/4 cup fennel fronds
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  •  
    Kosher salt
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  • 1/4  cup
    extra-virgin olive oil
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  • 3  tablespoons
    fresh lemon juice
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  • 2  tablespoons
    snipped chives
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Directions
1.
On a work surface, stuff the cavities of the striped bass with the ginger, lemon slices, and fennel fronds. Season the inside and outside of the fish with salt.
2.
Position a wire rack in the bottom of a large, deep skillet and fill the skillet with 1/8 inch of water. Bring the water to a simmer. Set the fish on the rack, cover the skillet, and steam over moderately low heat until cooked through, about 18 minutes.
3.
Meanwhile, in a bowl, toss the sliced fennel with 2 tablespoons of the olive oil, and 2 tablespoons of the lemon juice and season with salt. Let stand for 15 minutes.
4.
Transfer the fish to a large platter. Drizzle the fish with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice and sprinkle with the chives. Serve the fish with the fennel salad.
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