Green Curry Marinated Grilled Bass

Course : Grilling
Serves: 4
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4 fillets striped bass fillets - -- (about 6 oz ea)
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 pieces lemon grass stalks -- tough leaves removed -- cleaned, and cut crosswise into 1 inch pieces
1 cup cilantro leaves - -- (firmly packed)
2 large shallots -- peeled
3 medium scallions -- ends trimmed
2 tablespoons fresh lime juice
1/2 cup basil firmly packed
4 medium 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

Preparation / 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. Recipe Source: HOT OFF THE GRILL with Bobby Flay

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