Rare’s Signature Sea Bass: Sea Bass with Balsamic Reduction and Mashed Sweet Potatoes from Rare Steakhouse

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By Chef Aryeh Goldenson
Rare Steakhouse, Miami

Sea Bass
4 – 6 ounces pieces of Sea Bass
4 ounces Sweet and Sour duck sauce
Salt and pepper to taste
1 tablespoon Olive oil
2 ounces roasted macadamia nuts, chopped

Balsamic Reduction:
2 cups balsamic vinegar
1 cup brown sugar
½ cup of orange juice
¼ cup of ketchup

Mashed Sweet Potato:
3 sweet potatoes
4 ounces margarine
4 ounces brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Season the fish well with salt and pepper. Heat olive oil in a sauté pan and sear the fish till crisp on one side, flip the fish so the crisp side is up then glaze each piece with 1 ounce of the duck sauce and place the pan in a 375 degree oven for approximately 15-20 minutes until fully cooked top each fillet with ½ ounces chopped macadamia nuts.

Plating:
Place the sweet potato mash in the center of the plate top with the fish and drizzle with balsamic reduction.

Place balsamic vinegar, brown sugar, orange juice, and ketchup in a medium sauce pot and bring to a high simmer and reduce by half. Mix approx 2 ounces corn starch and 2 ounces water together and slowly drizzle into balsamic mixture to thicken. Place in refrigerator to cool until needed and put into a squeeze bottle for service.

Roast the sweet potatoes until soft, peel and place in a mixer add the four ounces of brown sugar, cinnamon, nutmeg and margarine, mix well and keep warm until service.

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