Grilled Striped Bass With Lime- Ginger Broth

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3 inch knob of ginger (to make 2 tbsp ginger juice)

1/2 cup dry white wine

3 cups vegetable stock

6 shiitake mushrooms, stemmed and thinly sliced

2 tbsp ginger, cut into matchsticks

4 tbsp (1/2 stick) cold butter, diced

2 tbsp lime juice

4 scallions, thinly sliced on the bias

2 tbsp chopped cilantro, plus more for garnish

pinch of cayenne pepper

grated peels of 2 limes

Salt and pepper

2 tbsp olive oil

6 portions of striped bass, skin on (6 oz each)

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