BBQ Glazed Chilean Sea Bass with Mashed Potato

By lorik

Ingredients

• BBQ Sauce:
• 1 cup white onions chopped
• 3 Tbsp vegetable oil
• 1 Tbsp garlic, finely chopped
• 1/2 cup rice wine vinegar
• 1 ounce mustard powder
• 6 ounces ketchup
• 1/2 ounce Worcestershire sauce
• 1 ounce brown sugar
• 1/4 tsp ground cinnamon
• 1 Tbsp ground coffee
• Chilean Sea Bass:
• 6 6 ounces pieces of Chilean sea bass with skin
• Salt and pepper to taste
• 1 oz vegetable oil
• 6 oz BBQ Sauce
• Mashed Potatoes:
• 1 pound Idaho potatoes, whole, peeled
• 4 ounces corn, roasted and sautéed in butter
• 1 garlic clove (roasted)
• 1 cup heavy whipping cream
• 2 ounces unsalted butter, softened
• Salt and white pepper to taste
• 1 Tbsp chopped fresh chive

Details

Servings 6
Adapted from celebritycruises.com

Preparation

Step 1

For BBQ Sauce:
Cook onion with the oil over low heat; add the garlic. Deglaze with the vinegar and simmer slowly. Add the rest of the sauce ingredients and simmer for another 20 minutes. Remove from heat and strain the a fine strainer.

Preheat oven to 350. Season the sea bass with salt and pepper; in a preheated ovenproof pan, add the oil and sear the fish skin side down. When the skin is crispy, turn over and glaze the top with the BBQ sauce. Bake 12 to 15 minutes or until fish flakes easily when inserting a fork. Remove from oven and let rest.

To make the mashed potatoes, cook the potatoes in salted water for 30 minutes or until fork tender. In another pot, heat cream with butter, garlic, salt and pepper. Pass potatoes through a ricer or food mill into the hot cream mixture and mash until smooth. Fold in roasted corn and chives, and set aside to keep warm.

Serve fish on top of the mash, with a little more of the warm sauce on top.