Caught primarily off Chile and the African coast, these fish can grow to over 30 pounds. Fish between ten and twenty pounds are brought to market, and are normally sold in steak form, or fillets. Rarely seen even ten years ago, this fish has gained in popularity due to the unique flavor and forgiving texture that allows even the least attentive cook to turn out a remarkable meal.

Rich in flavor, moist and "buttery", this fish is excellent grilled. It has a large flake, and takes longer to cook than most fish. Fully cooked, the flakes are apparent. Juicy and full flavored, this fish needs little more than salt and pepper. Far surpassing local delicacies, this foreign arrival is a treat not to be missed.

Peel and grate potatoes (shoe-string). Mix with chives and butter, season with salt and pepper. Spread an even layer of potatoes on top of each fillet. Place in refrigerator to chill and firm.

Make Sauce: Sauté onions and celery in oil until tender. Add vinegar and cook 3 to 4 minutes. Stir in tomato juice and red pepper, cook 5 to 6 minutes. Cool slightly. Puree in blender. Season with salt. Set aside.Cook Fish: Preheat oven to 400. On stove top heat 1- 2 tablespoons vegetable oil in oven proof skillet. Place fish potato side down and cook undisturbed for 8 to 10 minutes until potatoes are crispy. Carefully turn over and finish cooking in oven 5-6 minutes until fish is opaque and flakes when tested. Pour ¼ cup of sauce on individual plates, top with fish and serve. Makes four servings.

Brush fish with olive oil. Season with salt and pepper. Grill 4-5 minutes each side.