• 2 Tbsp reduced sodium soy sauce
  • 2 Tbsp lemon juice, divided
  • 1½ tsp sugar
  • 1½ tsp fresh ginger, minced
  • 1½ tsp powdered ginger
  • ½ tsp red pepper flakes
  • ¼ cup canola oil
  • 1 bunch (about 1 pound) asparagus, bottom halves trimmed and saved for another use
  • ¾ lb striped bass or other white fish cut into 6 2oz portions
  • Kosher salt and black pepper
  • 1 Tbsp extra virgin olive oil


Prepare EGG for direct heat at 450°F with a cast iron grid, flat side up.
In a blender combine soy sauce, 1 tablespoon lemon juice, sugar, fresh and powdered ginger and red pepper flakes. Blend to combine. With blender running slowly pour in canola oil and continue to mix for 30 seconds.
Spread asparagus on a rimmed pan, pour half of the soy sauce mixture over the asparagus and toss to coat. Reserve remaining marinade.
Rinse fish and pat dry. Season both sides with salt and pepper and drizzle with olive oil and remaining lemon juice.
Place the fish skin side down on the grid. Cook 3 minutes; flip and grill 3 more minutes. At the same time, grill asparagus turning once or twice until tender and brown. Divide the asparagus and top with fish; drizzle with reserved marinade.