Crispy Sea Bass With Berry Salsa and Potato Puree

• 2 lbs potatoes, peeled (red, yellow or purple are good choices)
• 12 cup butter
• 1 cup half-and-half cream
• salt and pepper
• 4 sea bass fillets, skin removed (8 ounces each)
• salt and pepper
• 4 tablespoons grapeseed oil (or olive oil)
• 14 cup fresh raspberry
• 14 cup blackberry
• 14 cup blueberries
• 14 cup chopped fresh strawberries
• 1 cup diced mango
• 1 tablespoon minced chives
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 pinch salt and pepper

1. Place potatoes in a pot and cover with cold water.
2. Bring to a boil.
3. Simmer until a knife can be easily inserted into the center of potato, about 20 minutes.
4. Drain well.
5. Press the potatoes through a potato ricer or food mill into a mixing bowl.
6. Add the butter, cream, salt and pepper; mix until incorporated, but do not over-mix.
7. Keep warm.
8. Season the sea bass with salt and pepper on both sides.
9. Heat an ovenproof skillet on high heat; add grapeseed(or olive) oil and heat just until it begins to smoke.
10. Carefully place the fillets, skin side up, in the pan; sear until golden brown.
11. Remove from the heat.
12. Turn fillets over and place the skillet directly into the oven.
13. Bake at 400 degrees for 7 minutes or until fish is cooked to your desired doneness.
14. Meanwhile, for salsa, carefully cut the raspberries, blackberries and blueberries in half.
15. Place in a bowl; add the remaining ingredients and stir gently.
16. To serve, place about 3/4 cup potato puree on each plate.
17. Top with sea bass; place a spoonful of wild berry-mango salsa over fish.
18. Garnish with any seasonal steamed vegetables.

potatoes, butter, cream, salt, bass fillets, salt, grapeseed oil, fresh raspberry, blackberry, blueberries, fresh strawberries, mango, chives, rice vinegar, olive oil, salt

Taken from www.food.com/recipe/crispy-sea-bass-with-berry-salsa-and-potato-puree-238945 (may not work)