Cook on grill or in the oven.
In a blender, combine soy sauce, 3 tablespoons lemon juice, fresh and powdered ginger, and red pepper flakes and blend to combine. With the machine running, slowly, pour in olive oil and continue blending until emulsified, about 30 seconds. Spread asparagus and summer squash on a rimmed pan, pour half the marinade over it, and toss to coat. Reserve remaining marinade. Prepare a gas or charcoal grill for direct high heat grilling (450° to 550°. You can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Rinse fish; pat dry. Season on both sides with salt and pepper and spray with olive oil cooking spray. Drizzle 1 tablespoon of lemon juice over fish. 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. Grill asparagus spears, yellow squash, zucchini, and tomatoes, turning once or twice, until tender and browned, about 5 to 6 minutes (don't turn the tomatoes). Divide fish among 4 plates and top each with several asparagus spears. Use a spoon to drizzle some of the reserved marinade over the whole plate. Enjoy an apple for dessert. Note: Inside cooking: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle striped bass fillets with salt and freshly ground black pepper. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.