Chilean Sea Bass with Spicy Fruit Salsa and Potato Galette

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Spicy Fruit Salsa:

1 teaspoon chopped jalapeno pepper or other hot pepper

1 small red onion, finely chopped

1 papaya, peeled, seeded and chopped

1 ripe mango, peeled, pitted and diced

1/2 cup fresh pineapple, peeled and chopped

1/2 lemon, juiced

1/2 lime, juiced

1 tablespoon honey

1/2 teaspoon chili powder

1 tablespoon chopped cilantro

1/4 cup olive or vegetable oil

Pinch salt and pepper

Spicy Paste:

1/4 cup olive oil

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 tablespoon curry powder

1/4 teaspoon turmeric

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon anise seed

1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute

Sea Bass:

4 Chilean sea bass fillets (or whitefish of your choice)

Salt and pepper

1/4 cup flour, for coating

Vegetable or canola oil, for saute

Potato Galette:

2 yellow long potatoes -- peeled -- cut into thin slices 

Clarified butter, for frying

Mesclun mix

Bunch of chives