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.