• Whole Striped Bass with Boniato Mash and Crabmeat Sofrito Sauce

    Ingredients

    Crabmeat Sofrito Sauce

    • Ingredients
      Amount
    • 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

    • Ingredients
      Amount
    • Boniato
      1 ½ lbs.
    • Milk
      ½ cup
    • Butter, softened
      ½ Tbsp.
    • Salt
      to taste
    • Striped bass
      2 ea. (2 lbs.)
    • Flour
      1 cup
    • Salt
      ½ Tbsp.
    • Canola oil

    Striped Bass

    • Ingredients
      Amount
    • 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.