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Potato Crusted Chilean Sea Bass with Chile Sauce

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

  • 1 1/2 - 2 lbs Chilean Sea Bass 4pcs/No Skin
  • 2 Medium Potatoes
  • 2 tbsp Melted Butter
  • 1 tbsp Fresh Chopped Chives
  • 1/2 tbsp Vegetable Oil
  • 1 tsp Vegetable Oil (Sauce)
  • 1/2 cup Chopped Onion (Sauce)
  • 1/4 cup Chopped Celery (Sauce)
  • 3 tbsp Red Wine Vinegar (Sauce)
  • 1 1/2 cups Tomato Juice (Sauce)
  • 1 Small Hot Red Pepper, Diced *Based on Your Taste* (Sauce)

Instructions
 

  • 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 for 3 to 4 minutes.
  • Stir in tomato juice and red pepper, and cook for 5 to 6 minutes.
  • Cool slightly.
  • Puree in blender.
  • Season W/ Salt
  • Set Aside

Cook Fish

  • Preheat oven to 400 Fahrenheit
  • On the stove top heat 1- 2 tablespoons of vegetable oil in an 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 the oven for 5-6 minutes until the fish is opaque and flakes when tested.
  • Pour ¼ cup of sauce on individual plates, top with fish, and serve.