Striped Bass With Green Curry Sauce

Recipe Ingredients

1/2 cup	8g / 0.3oz	Packed fresh cilantro or parsley leaves
2		Scallions - cut large pieces
2 tablespoons	30ml	Fresh lime juice
3 tablespoons	45ml	Flaked coconut
1		Jalapeno pepper - seeded and sliced
1 1/2 teaspoons	7.5ml	Ground cumin
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	160g / 5.6oz	Long-grain rice
1 teaspoon	5ml	Turmeric
4		Striped bass fillets - - (abt 1 1/2 lbs), skin on, and
		Any visible bones removed

Recipe Instructions

In a food processor or blender, combine the cilantro, scallions, lime juice, coconut, jalapeno, cumin, 1/2 teaspoon of the salt, and the black pepper. Add 1/4 cup of water and process until the green curry paste is smooth and well combined, about 30 seconds.

In a medium saucepan, combine the rice, 2 tablespoons of the green curry paste, 2 1/2 cups of water, the turmeric, and the remaining 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes.

Preheat the grill to a medium heat. Spread the remaining green curry paste on the skinless side of the fish. Spray the rack -- off the grill -- with nonstick cooking spray. Grill the fish, skin-side down, for 5 minutes or until the fish is just opaque. Divide the fish and rice among 4 plates and serve.

Helpful hint: In place of the striped bass, you can substitute another lean, flavorful fish, such as sea bass, red snapper, or tilefish.

Source:
GREAT TASTE -- LOW FAT GRILLING by Time-Life Books

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