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

By Chef Aryeh Goldenson
Rare Steakhouse, Miami [1]

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.

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.