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Potato-Crusted Sea Bass with Chipotle Vinaigrette

Seafood alternatives: bluefish, pompano, salmon

The stunning golden-crusted fish and tangy sauce make this dish a favorite for entertaining. Chipotle peppers are smoked jalapenos and are available either canned in flavorful adobe sauce or dried. If using the dried, simply reconstitute them in warm water for 10 minutes. The recipe makes more vinaigrette than needed here, but extra keeps well and is delicious as a sauce for grilled fish or as a dip for steamed shrimp—just keep in mind that it’s spicy! This dish is especially good served with sautéed hardy greens or steamed baby vegetables.

Ingredients:

• 1 1/2-2 pounds Chilean sea bass fillet,
  cut into 4 equal portions
• Salt and freshly ground black pepper
• 2 medium russet potatoes or other
  all-purpose potato
• 2 Tbsp. melted butter
• 1 Tbsp. snipped chives
• 1 Tbsp. vegetable oil

Chipotle Pepper Vinaigrette:

• 1 tsp. vegetable oil
• 1/2 cup diced onion
• 1/4 cup diced celery
• 3 Tbsp. red wine vinegar
• 1 1/2 cups tomato juice
• 2 chipotle peppers, roughly chopped
• Pinch Salt

Cooking Instructions:

For the vinaigrette, heat the oil in a medium saucepan over medium-high heat. Sauté the onion and celery until tender and aromatic, about 3 to 4 minutes. Add the vinegar and reduce by half. Stir in the tomato juice and chipotle peppers; simmer for 5 minutes. Take the pan from the heat and let cool slightly. Puree the vinaigrette in a food processor or blender until smooth. Season with salt if desired. Store leftover sauce in the refrigerator for up to a week and reheat before serving. Makes about 2 cups.

Preheat the oven to 400°F. Pat the fish dry and season lightly with salt and pepper.

Peel and grate the potatoes; you should have about 2 cups. Mix the grated potatoes with the butter and chives and season well with salt and pepper. Carefully spread an even layer of potatoes on top of each fillet piece. Chill the fish for at least 15 minutes to set the potato crust before cooking.

Heat a large ovenproof skillet over medium heat. Swirl in the vegetable oil and carefully place in the fish fillets, potato side down, in the skillet. Do not fuss with the fillets until the potatoes form a crisply crust, or the potatoes will stick and break up. Cook the fish until the potatoes are golden brown, 8 to 10 minutes. Use a large spatula and carefully turn over the fish and potatoes. Finish cooking the fish in the preheated oven opaque through, about 5 to 6 minutes longer.

Pour about 1/4 cup of the warm chipotle vinaigrette onto each plate and top with the hot fish fillets. Serve right away.

Servings per recipe: 4

Cal. 372 / Total fat 14g / Sat. 5g / Chol. 86mg / Sdm. 516 mg / Carbo. 27g / Prot. 35g / Om-3 .9