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Green Curry Marinated Grilled Bass

4 Striped bass fillets -; (abt 6 oz ea)
Salt; to taste
Freshly-ground black pepper; to taste

Marinade:
2 Lemon grass stalks; tough leaves removed; cleaned, and cut crosswise into 1" pieces
1 c Cilantro leaves -; (firmly packed)
2 lg Shallots; peeled
3 Scallions; ends trimmed
2 tb Fresh lime juice
1/2 c Basil leaves -; (firmly packed)
4 Jalapeno peppers; coarsely chopped
1 ts Freshly-grated ginger
1 tb Coriander
1 tb Cumin
3 tb Vegetable oil
1/2 ts Salt
1 c Canned coconut milk


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.


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