2 pounds boneless black bass fillets
1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total)
8 ounces fingerling potatoes
1 chopped habanero
1/4 cup chopped ginger
1/2 cup diced red pepper
1/2 cup diced green pepper
1 diced red onion
1 diced roma tomato
1 cup sweet wine
1/4 cup chopped chives
Salt and pepper
In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.
Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.
Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper.
To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately.
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