Sea Bass is a great choice for your dining experience.
Keyword: bass, date night
Method: Stove Top
Skill Level: Advanced
For the Green Sauce:
2celery stalksroughly chopped
2cupspacked fresh cilantro
1leekdark green top only, roughly chopped
Juice of 1/2 lemon
Pinchof kosher salt
For the Potatoes, Fish & Assembly:
1poundsmall fingerling potatoes
4pieces4 ounces each Chilean sea bass
Cilantro sprigs for garnish
Make the Green Sauce:
Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.
Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).
Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.
Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.
Divide yogurt, potatoes, fish and scallions between 4 plates. Spoon green juice around fish and garnish with cilantro.