Chilean Sea Bass over Roasted Jalapeno-Potato Puree

Chilean Sea Bass is a very flaky and tender fish, and is definitely one of my favorites. It is not difficult to prepare and has a rich flavor like no other fish. Interestingly, the name "Chilean Sea Bass" is a name originally invented to market the fish to the American buyer. It is, in reality, also known as the Patagonian toothfish, which doesn't sound quite as appetizing. We pan seared ours and served it over a wonderfully spicy and flavorful puree consisting of roasted jalapeno peppers and potatoes.

Ingredients

• 2 6-ounce Chilean Sea Bass Fillets
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 clove garlic, chopped
• 8 sprigs fresh Rosemary, chopped
• Salt and pepper to taste
• FOR THE PUREE
• 12 ounces small potatoes, peeled
• 2 jalapeno peppers, roasted and chopped - How to Roast Jalapeno Peppers
• 1 teaspoon minced garlic
• 1 teaspoon butter
• 1 strip bacon
• Salt to taste

Cooking Directions

1. For the puree, boil the potatoes about 10 minutes, or until tender. Transfer to a food processor.
2. Cook bacon in a pan over medium heat about 10 minutes, or until bacon is nice and crisp.
3. Add minced garlic and cook about 1 minute. Transfer to food processor, including bacon grease.
4. Add roasted jalapeno peppers, butter and season with salt to taste.
5. Process until smooth.
6. To a sauté pan, add olive oil and 2 tablespoons butter. Heat to medium-high heat.
7. Add  chopped garlic clove and rosemary.
8. Season the sea bass fillets with salt and pepper and set into pan. Cook about 5-6 minutes, or until fish is nice and crisp. If using skin, cook skin side down first until skin is crisp.
9. Flip and cook another 2-3 minutes, or until fish is cooked through yet nice and flaky.
10. Spoon puree over plates and top with sea bass fillets.
11. Serves!

Serves 2.