Grilled Striped Bass With Lime Ginger Broth

• 3 inches knob fresh ginger
• 1/2 cup dry white wine
• 3 cups vegetable stock
• 6 shiitake mushrooms, stemmed and sliced thin
• 2 tablespoons ginger, cut into matchsticks
• 4 tablespoons butter, cold and diced
• 2 limes, zest and juice divided
• 4 scallions, sliced thin on the bias
• 2 tablespoons fresh cilantro, chopped plus cilantro for garnish
• 1 pinch cayenne pepper
• salt & freshly ground black pepper
• 2 tablespoons olive oil
• 36 ounces striped bass, skin on (6 pieces)

1. Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
2. In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
3. Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
4. Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
5. Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
6. Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
7. Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.

inches knob, white wine, vegetable stock, shiitake mushrooms, ginger, butter, scallions, fresh cilantro, cayenne pepper, salt, olive oil, bass

Taken from www.food.com/recipe/grilled-striped-bass-with-lime-ginger-broth-412841 (may not work)