Crispy Sea Bass With Berry Salsa and Potato Puree
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
Potato Puree
- 2 lbs potatoes, peeled (red, yellow or purple are good choices)
- 1⁄2 cup butter
- 1 cup half-and-half cream
- salt and pepper
Sea Bass
- 4 sea bass fillets, skin removed (8 ounces each)
- salt and pepper
- 4 tablespoons grapeseed oil (or olive oil)
Berry-Mango Salsa
- 1⁄4 cup fresh raspberry
- 1⁄4 cup blackberry
- 1⁄4 cup blueberries
- 1⁄4 cup chopped fresh strawberries
- 1 cup diced mango
- 1 tablespoon minced chives
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 pinch salt and pepper
Directions
- Place potatoes in a pot and cover with cold water. Bring to a boil. Simmer until a knife can be easily inserted into the center of potato, about 20 minutes. Drain well. Press the potatoes through a potato ricer or food mill into a mixing bowl. Add the butter, cream, salt and pepper; mix until incorporated, but do not over-mix. Keep warm.
- Season the sea bass with salt and pepper on both sides. Heat an ovenproof skillet on high heat; add grapeseed(or olive) oil and heat just until it begins to smoke.
- Carefully place the fillets, skin side up, in the pan; sear until golden brown. Remove from the heat. Turn fillets over and place the skillet directly into the oven. Bake at 400 degrees for 7 minutes or until fish is cooked to your desired doneness.
- Meanwhile, for salsa, carefully cut the raspberries, blackberries and blueberries in half. Place in a bowl; add the remaining ingredients and stir gently.
- To serve, place about 3/4 cup potato purée on each plate. Top with sea bass; place a spoonful of wild berry-mango salsa over fish. Garnish with any seasonal steamed vegetables.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off