Whole Striped Bass with Boniato Mash and Crabmeat Sofrito Sauce

Ingredients	Amount
Crabmeat Sofrito Sauce
Green peppers, julienned	1 ea.
Spanish onion, julienned	1 ea.
Garlic, chopped	1 Tbsp.
Olive oil, Spanish	1 oz.
Tomato paste	1 Tbsp.
Lime juice	1 oz.
Fresh orange juice	2 oz.
Sherry vinegar	1 oz.
Kikkoman Soy Sauce	1 oz.
Bay Leaf	2 ea.
Tomato, chopped	1 ea.
Cilantro, chopped	½ bunch
Crabmeat	1 lb.
Boniato Mash
Boniato	1 ½ lbs.
Milk	½ cup
Butter, softened	½ Tbsp.
Salt	to taste
Striped Bass
Striped bass	2 ea. (2 lbs.)
Flour	1 cup
Salt	½ Tbsp.
Canola oil

Method

1. In a large skillet, sauté peppers, onion, and garlic with olive oil until brown, then add tomato paste, lime juice, orange juice, sherry vinegar, soy sauce and bay leaf.

2. Reduce for 15 minutes on low heat, then mix in tomato, cilantro and crabmeat.

3. Set aside for fish.

4. Cut the boniato in quarters.

5. Bring pot of water to a boil.

6. Cook until soft; drain; mash with a mixer or by hand.

7. Add the milk, butter, and salt.

8. Clean the fish and leave whole, or if desired, debone and filet.

9. Dust the fish with flour and salt to taste.

10. Deep fry until golden brown.

To Plate

1. Place a small amount of boniato mash in the center of the plate.

2. Top with striped bass and spoon the crabmeat sofrito sauce onto the fish.

3. Garnish with cilantro.