Page 53 - Indulgence

Grilled Chilean Sea Bass with Green Curry

Sauce & Sweet Potato Hash

This exotic fish creation is guaranteed to impress family and friends at your next
dinner party. The spicy green curry sauce served with the sweet sea bass and the crispy
potato hash will be well matched with most fruity or dry white wines.

Consider pairing with a white wine made from Gewurztraminer or Viognier grapes.

Green Curry Sauce
1/2 small yellow onion, sliced

1 banana, peeled and sliced
1 Granny Smith apple, peeled, cored and sliced
1 tablespoon minced garlic
1 bunch of cilantro, roughly chopped

1 bunch of parsley, roughly chopped
2 tablespoons curry powder
1 tablespoon red pepper flakes

1 tablespoon kosher salt
1 cup white wine
3 cups heavy cream

In a sauté pan, sauté the onion, banana and the apple in a small
amount of olive oil until the apple starts to soften. Add the garlic,
cilantro, parsley, curry, red pepper and salt. Cook for one minute,
stirring constantly until mixed well. Deglaze the pan with the wine

and reduce by half. Add the cream, bring to boil, puree and
strain.

Sweet Potato Hash
1 cup sweet potatoes, 1/4 inch dice
2 cups russet potatoes, 1/4 inch dice

Sauté the potatoes over high heat in a little olive oil with salt and
pepper until crisp on the outside. Drain on a paper towel.

Grill or sauté four 7 – 8 ounce pieces of Sea Bass or other white-

fleshed fish, and serve with the sauce and potato hash.

Yield: SERVES 4