Thai Grilled Sea Bass - Pla Pao

• 1 lb chilean sea bass fillet
• 1/2 cup plain nonfat yogurt
• 1/2 teaspoon coconut extract
• 3/4 teaspoon red curry paste
• 2 cloves garlic, minced
• 1 lime, zest of
• 1/4 lime, juice of
• 2 tablespoons chopped cilantro
• 1 tablespoon minced lemongrass
• 3 Thai red chili peppers, stemmed and minced
• 1 teaspoon fish sauce
• 1/2 teaspoon ponzu sauce (light soy sauce ok)

1. Combine all ingredients except Sea Bass to form marinade.
2. Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
3. Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
4. Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
5. Good table condiments include lime wedges and chile sauce (sambal oelek).

chilean sea bass fillet, nonfat yogurt, coconut extract, red curry, garlic, lime, lime, cilantro, lemongrass, red chili peppers, fish sauce, ponzu sauce

Taken from www.food.com/recipe/thai-grilled-sea-bass-pla-pao-35641 (may not work)