Recipe courtesy of Jaime Laurita
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Ingredients

Spicy Fruit Salsa:
Spicy Paste:
Sea Bass:
Potato Galette:
Mesclun mix

Directions

Spicy Fruit Salsa:

Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.;

Spicy Paste:

Combine the above ingredients together to form a spicy paste.

Sea Bass:

Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

Potato Galette:

In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted. 

Mesclun mix

To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa.

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