Recipe courtesy of Bobby Flay

Green Curry Marinated Grilled Bass

Name: Green Curry Marinated Grilled Bass
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
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

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Level: Easy
Total: 1 hr 10 min

Prep: 1 hr
Cook: 10 min

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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.