Green curry marinated grilled bass

4 Servings

Ingredients

Quantity Ingredient
4.00 Striped bass fillets -; (abt 6 oz ea)
Salt; to taste
Freshly-ground black pepper; to taste
=== MARINADE ===
2.00 Lemon grass stalks; tough leaves
Removed; cleaned, and cut crosswise
Into 1\" pieces
1.00 cup Cilantro leaves -; (firmly packed)
2.00 large Shallots; peeled
3.00 Scallions; ends trimmed
2.00 tablespoon Fresh lime juice
½ cup Basil leaves -; (firmly packed)
4.00 Jalapeno peppers; coarsely chopped
1.00 teaspoon Freshly-grated ginger
1.00 tablespoon Coriander
1.00 tablespoon Cumin
3.00 tablespoon Vegetable oil
½ teaspoon Salt
1.00 cup Canned coconut milk

Directions

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.

Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A17 broadcast 07-23-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-05-1998

Recipe by: Bobby Flay

Converted by MM_Buster v2.0l.

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