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Ingredientes
- 4 x Striped bass fillets - (abt 6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 2 x Lemon grass stalks tough leaves removed, cleaned, and cut crosswise into 1" pcs
- 1 c. Cilantro leaves - (firmly packed)
- 2 lrg Shallots peeled
- 3 x Scallions ends trimmed
- 2 Tbsp. Fresh lime juice
- 1/2 c. Basil leaves - (firmly packed)
- 4 x Jalapeno peppers coarsely minced
- 1 tsp Freshly-grated ginger
- 1 Tbsp. Coriander
- 1 Tbsp. Cumin
- 3 Tbsp. Vegetable oil
- 1/2 tsp Salt
- 1 c. Canned coconut lowfat milk
Direcciones
- Place all marinade ingredients except the coconut lowfat milk in the food processor and process till smooth. Transfer puree to medium skillet and cook for 3 min. Slowly whisk in the coconut lowfat milk till well combined. Let cold.
- Place bass in a medium baking dish and cover the marinade. Let marinate for 30 min.
- Preheat grill.
- Season fillets with salt and pepper and grill on each side for 3 min or possibly till medium-well.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 147 | 77% |
| Total Fat 16.97g | 21% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 165mg | 5% |
| Total Carbs 10.8g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.64g | 0% |
| Protein 1.41g | 2% |
