Ingredients

• 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

Instructions

1. Place all 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.