1 6 oz. piece of Chilean Sea Bass (alt. Cod)
1 large Malanga
½ lb. of chopped smoked ham
1 cup of heirloom tomatoes (alt. cherry tomatoes)
½ cup of chopped pineapple chunks
1 lemon
1 orange
1 shallot (chopped)
2 cloves of garlic
2 eggs
2 cups of cracker crumb breading
Truffle sea salt (alt. sea salt)
Fresh basil
Olive Oil
Butter
Paprika
Cumin
Dry white wine

1. Bring saucepan with 4 cups of water to a boil.
2. Peel skin from Malanga and chop into 1-inch pieces.
3. Add chopped Malanga to boiling water. Cook until tender. Chef’s Note: When the fork glides with ease in to the Malanga without force.
4. Marinate both sides of the Chilean Sea Bass with a ½ teaspoon each of sea salt, black pepper and olive oil.
5. Cover with a plastic wrap and place in refrigerator for 30 minutes. Remove from refrigerator and allow to rest at room temperature for 15 minutes prior to cooking.
6. Place tomatoes in a baking pan, sprinkle ½ teaspoon of each sea salt and black pepper. Toss together with 1 tablespoon of olive oil and juice from ½ of one orange. Bake for 15 to 20 minutes at 450 degrees.
7. In a small bowl, vigorously mix together 2 eggs to create and egg wash.
8. In a separate bowl add 2 cups of cracker crumb breading with a ½ teaspoon each of paprika and cumin.
9. Carefully add the Chilean Sea Bass to the egg wash, coating generously each side of the fish.
10. Transfer fish to cracker crumb breading, coat each side.
11. Prepare and warm a skillet on medium heat with one tablespoon of olive oil.
12. Transfer coated Chilean Sea Bass to pan and sear both sides until golden brown.
13. Remove fish from pan place on baking sheet. Place fish into pre-heated oven and cook for 10 minutes at 450 degrees or until fish is cooked entirely through.
14. Remove tomatoes from oven.
15. Drain water from the pot with Malanga.
16. In a sauce pan add 1 tablespoon of butter and olive oil, place heat on low. Fold Malanga into mixture, gently mash together. Chef’s Note: The consistency should be similar to mash potatoes.
17. In another pan add 1 tablespoon of olive oil place on low heat.
18. Add 2 cloves of chopped garlic, ham, and shallots, stir.
19. Fold in roasted tomatoes and chopped pineapple, stir.
20. Add one 1 tablespoon of dry white wine, stir.
21. Fold in chopped 3 chopped basil leaves.
22. Allow mixture to simmer for 15 to 20 minutes.
Plating: Serve Chilean Sea Bass over 2 spoonful’s of Malanga and generously top with tomato and ham mixture

Facebook Comments