Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    striped bass fillets - -- (about 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      cup           cilantro leaves - -- (firmly packed)
   2      large         shallots -- peeled
   3                    scallions -- ends trimmed
   2      tablespoons   fresh lime juice
     1/2  cup           basil leaves - -- (firmly packed)
   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

Preparation:

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. Recipe Source: HOT OFF THE GRILL with Bobby Flay