Recipes
Grilled Chilean Sea Bass with Patatas Bravas & Citrus Aioli
Crispy potatoes and a zesty citrus aioli perfectly highlight the rich, tender, flaky texture of Chilean Sea Bass.
Instructions:
- Large dice the russet potato, slice the onion, and quarter the lemon
- Heat neutral oil in a pan to 300°F
- Fry potatoes in oil until tender, drain and set aside
- Place tomato and onion on baking sheet, roast at 425°F until soft and edges begin to brown
- Add roasted tomato, roasted onion, 3 garlic cloves, paprika, vinegar, cumin, and cayenne in food processor, drizzle in olive oil during blending until a thickened sauce forms, season with salt and pepper as desired, set aside
- Coat Chilean Sea Bass with olive oil and season with salt and pepper
- Place Chilean Sea Bass on grill, flip once fish easily pulls away from grill, remove from grill once an internal temperature of 145°F is reached
- Add egg, juice of half a lemon, 3 garlic cloves in a food processor, drizzle in olive oil during blending until a thickened sauce forms, season with salt and pepper as desired, set aside
- Heat neutral oil to 375°F, add fried potatoes and re-fry until crisp and golden brown
- Drain potatoes, season with salt, and toss in tomato sauce mixture
- Spread aioli on plate, add patatas bravas, top with grilled Chilean Sea Bass, and garnish with lemon slice
Ingredients:
1 Chilean Sea Bass portions
1 russet potatoes, diced
1 tsp cumin
1 tsp cayenne pepper
6 cloves garlic
1 cup cherry tomatoes
1/2 cup sweet onion, sliced
1 egg
1 lemon
1/2 gallon neutral oil
1/2 cup olive oil
1 tsp smoked paprika
3 tbsp champagne vinegar
1/4 cup parsley