Green Curry Marinated Grilled Bass

• 2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise into 1inch pieces
• 1 cup firmly packed cilantro leaves
• 2 large shallots, peeled
• 3 scallions, ends trimmed
• 2 tablespoons fresh lime juice
• 1/2 cup firmly packed basil leaves
• 4 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
• 4 striped bass fillets, 6 ounces each
• Salt and pepper

1. Place all ingredients except the coconut milk in the food processor and process until smooth.
2. Transfer puree to medium skillet and cook for 3 minutes.
3. Slowly whisk in the coconut milk until well combined.
4. Let cool.
5. Place bass in a medium baking dish and cover the marinade.
6. Let marinate for 30 minutes.
7. Preheat grill.
8. Season fillets with salt and pepper and grill on each side for 3 minutes or until medium well.

lemon grass, cilantro, shallots, scallions, lime juice, basil, peppers, freshly grated ginger, coriander, cumin, vegetable oil, salt, coconut milk, bass fillets, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/green-curry-marinated-grilled-bass-recipe.html (may not work)