Makes 4 servings
Purple Potato Puree:
2 pounds purple potatoes, peeled
1/2 cup butter
1 cup half-and-half cream
salt and pepper to taste
Sea Bass:
4 sea bass fillets (8 ounces each), skin removed
salt and pepper to taste
4 tablespoons grapeseed oil
Wild Berry-Mango Salsa:
1/4 cup each fresh raspberries, blackberries and blueberries
1/4 cup chopped fresh strawberries
1 cup diced mango
1 tablespoon minced chives
1 tablespoon rice vinegar
1 tablespoon olive oil
pinch salt and pepper
Place potatoes in a pot and cover with cold water. Bring to a boil. Simmer until a knife can be easily inserted into the center of potato, about 20 minutes. Drain well. Press the potatoes through a potato ricer or food mill into a mixing bowl. Add the butter, cream, salt and pepper; mix until incorporated, but do not over-mix. Keep warm.
Season the sea bass with salt and pepper on both sides. Heat an ovenproof skillet on high heat; add grapeseed oil and heat just until it begins to smoke. Carefully place the fillets, skin side up, in the pan; sear until golden brown. Remove from the heat. Turn fillets over and place the skillet directly into the oven. Bake at 400 degrees for 7 minutes or until fish is cooked to your desired doneness.
Meanwhile, for salsa, carefully cut the raspberries, blackberries and blueberries in half. Place in a bowl; add the remaining ingredients and stir gently.
To serve, place about 3/4 cup purple potato puree on each plate. Top with sea bass; place a spoonful of wild berry-mango salsa over fish. Garnish with any seasonal steamed vegetables.