Ingredients
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
Directions
- 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.