Pan Seared Sea Bass with Sweet Potato and Parsnip Puree Roasted Vegetables and Huckleberry Jalapeno Sauce
When I was at the market the other day I found some awesome huckleberries that were locally grown. I had to incorporate it into dinner! I then found sea bass from the fish market and thought they would be perfect together. The sauce is sweet and spicy and the fish is mild and meaty. it’s so simple and delicious!
Ingredients
- 1 lb. Chilean Sea bass
- Sweet potato parsnip puree (recipe follows)
- Roasted carrots and asparagus (recipe follows)
- Huckleberry Jalapeno Sauce (recipe follows)
Roasted Carrots and Asparagus
Ingredients
- 10 rainbow carrots, peeled and left whole
- 10 asparagus
- 1 tbsp. olive oil
- salt and pepper
Directions
Preheat the oven to 450 degrees F. Place the vegetables onto a sheet pan. Drizzle over the olive oil and sprinkle the salt and pepper evenly. Bake for about 20 minutes just until golden and tender.
Sweet Potato and Parsnip Puree
Ingredients
- 1/2 lb. sweet potato, peeled and diced
- 1 cup parsnip, peeled and diced
- 1 tbsp. butter
- salt and black pepper
Directions
Bring a large pot of water to boil. Place the sweet potatoes and parsnip in the pot and boil until just fork tender. Drain and place in a food processor with metal blade attachment. Add the butter and season with salt and pepper. Puree until all completely blended.
Huckleberry Jalapeno Sauce
Ingredients
- 1 cup fresh huckleberries
- 1/4 cup water
- 1/4 cup sugar
- 1/2 cup orange juice
- 1 jalapeno, small diced
- 1 tbsp. cornstarch
Directions
Combine huckleberries, water, sugar, orange juice and jalapeno in a small saucepan. Bring to a boil and cook for about 3-5 minutes, stirring constantly. Remove from heat and add the cornstarch to thicken. Stir until all cornstarch is dissolved. Keep warm and set aside.
Sea Bass
Ingredients
- 1 lb. sea bass
- 3 tbsp. olive oil
- salt and black pepper
Directions
In a non-stick pan heat to medium high with olive oil. Place the fish skin side down for about 5 minutes until golden and flip until golden on the other side, about 5 minutes. Depending on the thickness of the fish, try to only flip the fish once so it doesn’t break apart. The fish should be cooked to 165 degrees in the center.
To assemble place the sweet potato and parsnip puree on the bottom, top with roasted veggies, sea bass and the huckleberry jalapeno sauce. Enjoy immediately!!
