Roasted Jalapeno-Potato Puree
Purees are great as a base to highlight your protein. You see this technique in nicer restaurants. Rather than serving your vegetables on the side like you do at home, convert them to a puree and top it with your favorite fish or chicken. A little presentation can go a long way. We served this with a Chilean Sea Bass, as shown below.
Ingredients
- 2 6-ounce Chilean Sea Bass Fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic, chopped
- 8 sprigs fresh Rosemary, chopped
- Salt and pepper to taste
- FOR THE PUREE
- 12 ounces small potatoes, peeled
- 2 jalapeno peppers, roasted and chopped - How to Roast Jalapeno Peppers
- 1 teaspoon minced garlic
- 1 teaspoon butter
- 1 strip bacon
- Salt to taste
Cooking Directions
- For the puree, boil the potatoes about 10 minutes, or until tender. Transfer to a food processor.
- Cook bacon in a pan over medium heat about 10 minutes, or until bacon is nice and crisp.
- Add minced garlic and cook about 1 minute. Transfer to food processor, including bacon grease.
- Add roasted jalapeno peppers, butter and season with salt to taste.
- Process until smooth.
- To a sauté pan, add olive oil and 2 tablespoons butter. Heat to medium-high heat.
- Add chopped garlic clove and rosemary.
- Season the sea bass fillets with salt and pepper and set into pan. Cook about 5-6 minutes, or until fish is nice and crisp. If using skin, cook skin side down first until skin is crisp.
- Flip and cook another 2-3 minutes, or until fish is cooked through yet nice and flaky.
- Spoon puree over plates and top with sea bass fillets.
- Serves!
Serves 2.