Roasted Jalapeno-Potato Puree

Purees are great as a base to highlight your protein. You see this technique in nicer restaurants. Rather than serving your vegetables on the side like you do at home, convert them to a puree and top it with your favorite fish or chicken. A little presentation can go a long way. We served this with a Chilean Sea Bass, as shown below.

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.