LEMONGRASS FISH

Lemongrass Fish image

Yield 4 to 6 servings

Number Of Ingredients 10

2 lemongrass stalks, trimmed (page 143) and smashed
1 small fresh chile, stemmed and seeded
2 garlic cloves, peeled
2 tablespoons corn, grapeseed, or other neutral oil
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh Thai basil leaves
One 3-to 5-pound sea bass or red snapper, gilled, gutted, and scaled, head may be on or off
Salt and black pepper to taste
Lime wedges for serving

Steps:

Preheat the oven to 350°F. Place the lemongrass, chile, and garlic in a food processor. Process until finely minced. Add the oil and process until pasty; stir in the herbs.
Place the fish on a baking sheet and sprinkle with salt and pepper. Make 2-inch-long cuts, about 1 inch apart, on each side of the fish. Stuff the cavity and the cuts with the herb mixture and spread the remaining mixture on top of the fish.
Bake for about 15 minutes or until the fish is done (the meat near the bone will appear opaque, and the flesh will flake). Serve immediately, with lime wedges.