Ingredients
- 2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise into 1inch pieces
- 1 cup firmly packed cilantro leaves
- 2 large shallots, peeled
- 3 scallions, ends trimmed
- 2 tablespoons fresh lime juice
- 1/2 cup firmly packed basil leaves
- 4 jalapeno peppers, coarsely chopped
- 1 teaspoon freshly grated ginger
- 1 tablespoon coriander
- 1 tablespoon cumin
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup canned coconut milk
- 4 striped bass fillets, 6 ounces each
- Salt and pepper
Directions
Place all 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.
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By maria144
Fairfield, CA.
on May 29, 2011
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This is a great recipe. I was hoping to find a fish recipe that i could use cilantro and lemon grass with. Leave it to Bobby Flay to have a great fish recipe. I didn't have jalapeños so i used red pepper flakes instead. it was still excellent
By camille_6224847
Jacksonville, FL
on June 24, 2010
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I've always heard that of yellow, red and green curries, green is always the hottest. So I was surprised when I made this recipe last night and while the flavor was AMAZING, it wasn't spicy at all. Next time I'll use some Thai chilies for a little more heat. But still fabulous!
By jennbennettdesi...
Burke, VA
on May 14, 2008
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I really liked this recipe because of all of the fresh herbs that you use.
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