Potato Crusted Bass with Chile Sauce
• 1 ½ - 2 lbs skinned Chilean Sea Bass (cut into 4 pieces)
• 2 medium potatoes
• 2 tablespoons melted butter
• 1 tablespoon fresh chopped chives
• 1-2 tablespoon vegetable oil
Sauce:
• 1 teaspoon vegetable oil
• ½ cup chopped onion
• ¼ cup chopped celery
• 3 tablespoons red wine vinegar
• 1 ½ cups tomato juice
• 1 small hot red pepper, diced (more or less as desired)