Green Curry Marinated Grilled Bass

Recipe Ingredients

4		Striped bass fillets - (abt 6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Marinade
2		Lemon grass stalks - tough leaves
		Removed, cleaned, and cut crosswise
		Into 1" pieces
1 cup	16g / 0.6oz	Cilantro leaves - (firmly packed)
2 cups	474ml	Shallots - peeled (large)
3		Scallions - ends trimmed
2 tablespoons	30ml	Fresh lime juice
1/2 cup	20g / 0.7oz	Basil leaves - (firmly packed)
4		Jalapeño peppers - coarsely chopped
1 teaspoon	5ml	Freshly-grated ginger
1 tablespoon	15ml	Coriander
1 tablespoon	15ml	Cumin
3 tablespoons	45ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Canned coconut milk

Recipe Instructions

Place all marinade ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool.

Place bass in a medium baking dish and cover the marinade. Let marinate for 30 minutes.

Preheat grill.

Season fillets with salt and pepper and grill on each side for 3 minutes or until medium-well.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A17) - from the TV - FOOD NETWORK

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