Broiled bass with ginger-scallion oil

Here's another recipe for all of you wiper fans.  Fish tacos are great, but sometimes, you just have to switch things up.  This recipe is heavily inspired by one from Food & Wine, but I'm not going to subject you to a ridiculous story, a bunch of pop-ups, and whatnot before getting to the action:

Step 1    

In a bowl, combine 6 thinly sliced scallions, 2 Tbsp fresh grated ginger, 2-3 cloves minced garlic, and a pinch of crushed red pepper. In a saucepan, heat 1/6 cup vegetable oil until shimmering. Pour the hot oil over the scallion mixture, and stir in 2 Tbsp fresh lemon juice, 1 tsp soy sauce, and 1 tsp salt.

Step 2    

Preheat the broiler. Brush the fillets on both sides with some of the scallion oil. Arrange on a broiler pan skinned side down; broil until just cooked through, about 5 minutes. Transfer the fillets to plates, and spoon some scallion oil on top.

Full disclosure: when I did this, the kitchen started to fill with smoke from the broiling process.  I think that in the future, I'll either grill the fish or bake it in a hot oven instead.  If you're worried about your fish sticking to the grates when you grill, place it on top of thinly sliced pieces of lemon instead of directly on the grill grates.  No muss, no fuss, and adds a little pizzazz to your fish.