–       ½ Tbsp. Soy sauce

–       1 Tbsp. Lemon juice

–       1 Splenda packet

–       1/3 tsp. minced fresh ginger

–        ¼ tsp. ginger powder

–       Red pepper flakes (to desired spiciness)

–       3 tsp. Olive Oil

–       1 cup of Asparagus

–       8 oz. Striped bass

–       ½ tsp. of sea salt

–       Aluminum Foil



  1. In a blender, combine soy sauce, ½ Tbsp. lemon juice, Splenda, fresh and powdered ginger, and red pepper flakes and blend to combine. With the blender running, slowly pour 2 tsp. Olive 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 the grill for direct high-heat grilling (450* – 550*).
  4. Rinse fish; pat dry. Season on both sides with the sea salt and pepper and drizzle with 1 tsp. olive oil and the remaining lemon juice.
  5. 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. Transfer to a clean plate and tent with foil to keep warm
  6. Grill asparagus spears, turning once or twice, until tender is browned (about 5-6minutes).
  7. Serve the Bass with asparagus and drizzle the reserved marinade on top. Enjoy.

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