Instructions

Pan Searing Chilean Sea Bass

In a small bowl, combine flour, S&P and set aside.

Soak the Chilean Sea Bass in the milk; pour enough milk over the fish to cover them.  Place in fridge and let fish soak for approx. 15 minutes.

While the fish is soaking work on the potato.  Peel the purple potato.  Cut the potato into cubes and place them into a steamer with water on the bottom of the pot.  Steam the potatoes just until they are fork tender, approx. 7 minutes.  Drain the water and place the potato into the pot.

Steaming Purple Sweet Potato

Mash the potatoes and add the Ricotta Cheese, Butter and S&P.  Slowly add the milk.  Add the Parmesan cheese and stir well. Taste and adjust seasoning as needed or to your desired taste.  After tasting, I had to add more S&P.

Purple Sweet Potato

Asparagus:  Spray a baking sheet with cooking spray.  Trim ends off of the asparagus and place them onto baking sheet. Drizzle with olive oil then zest the lemon over the asparagus and squeeze 1/2 of the lemon on top.  Season with a good pinch of S&P.  You can either roast the asparagus in a 400 Degree oven or place under the broiler just until they are tender.   They cook rather quickly (especially if they are the thinner asparagus), so keep an eye on them.   I broiled them and they cook in approx. 4-6 minutes.  Again, cooking time will vary depending on how thick they are and how close your rack in the oven is to your broiler.

Cooking the Chilean Sea Bass:  Remove the fish from the milk (discard the milk) and dredge into the flour mixture (coat fish on all sides).   Place a saute pan on the stove over medium-high heat (I used my cast iron skillet which is great for browning fish).  Add the Olive Oil.  Add the fish to the pan.  Sear the fish for approx. 3-4 minutes then flip over (you want a nice crust to form on the fish; you want to brown the fish).  Sear another 3-4 minutes then add a dash of tamari on top of the fish and squeeze the other 1/2 of your lemon over top.   If your pan is too hot and it is over-browning the fish then turn the heat down on your burner.   The fish should be solid white in color when it is cooked and you’ll get big, tender (almost buttery) flakes of fish.  You want an internal temp of about 135 Degrees.  You will get some carry over cooking even after removing it from the heat.  Another trick is to use a bamboo skewer and slide it into the fish (slide it into the side of the fish).  It there is no resistance when doing this the fish is done!  If you need to keep the fish warm while working on the rest of your dish place into a 200 degree oven or place a piece of foil over the saute pan and turn heat off on the stove.

To Plate:  Divide the purple sweet potato into 2 dishes/bowls and using a spoon smooth it/flatten it out slightly into the dish (to form a circle on the plate); you want to form a bed for your asparagus and fish.  Top the potato with your asparagus.  Then place the fish on top of the asparagus.  Drizzle with the Balsamic Glaze right over the fish and to garnish plate.  Garnish with the green onions (scallions).

Chilean Sea Bass w/Parmesan Cheese & Tomatoes

Optional Garnishes:  you can also add a few tomatoes to the dish.  Cut them in 1/2 and place around the plate.  You can also garnish with a few pieces of shaved Parmesan Cheese.  I added some heirloom cherry tomatoes and the Parmesan cheese to our dish.  You can season your tomatoes if you like with a little oil and S&P but they really do not need it.  The tomatoes were so fresh; they were great with some of the balsamic glaze on the dish.  Also, the Parmesan Cheese gave the dish another great flavor and tied into the flavor of the potatoes.

Mangia! Enjoy!