Grilled Sea Bass with Mashed Potatoes and Vegetables Vinaigrette

Ingredients

• 4 5-ounce (150 g) sea bass fillets, skinned
• Chili Rub:
• 1 teaspoon dried coriander
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dried chili powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt (optional)
• Vegetables Vinaigrette:
• 1 teaspoon olive oil
• 1 red bell pepper, seeded and sliced
• 3 ounces (90g) shitake mushrooms, stemmed and sliced
• 3 scallions, sliced
• 1 tablespoon sherry vinegar
• 2 teaspoons minced fresh mint leaves
• 1/4 ounce (8 g) fresh chives, chopped, with extra for garnish (optional)
• Mashed Potatoes
• 2 Russet or Idaho potatoes, peeled and cut quartered
• 1/4 to 1/3 cup low fat, low salt chicken broth
• freshly ground pepper

Instructions

1. Preheat the broiler.
2. To make the chili rub: Place the spices and salt (if using) in a food processor or spice grinder and grind. Rub the sea bass with the mixture and set aside.
3. To prepare the vegetables vinaigrette: Heat the oil in a skillet. Add the pepper, mushroom and scallion, and sauté for 5 minutes over low heat. Stir in the vinegar, mint, and chives. Set aside.
4. Bring the potatoes to a boil in a large pot. When cooked through, mash with the stock and pepper to taste. Keep warm.
5. Broil the sea bass until browned and cooked through, about 3 to 4 minutes per side.
6. To serve, place 1/4 of the potatoes on each of 4 large plates. Top potato with a fillet of fish and surround with some of the vegetables. Garnish with chives (if using)

Notes