Thai Grilled Sea Bass - Pla Pao - cooking recipe

Ingredients

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)

Preparation

Combine all ingredients except Sea Bass to form marinade.
Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
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.
Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
Good table condiments include lime wedges and chile sauce (sambal oelek).