Chilean Sea Bass over Malanga Mash

  • Chilean Sea Bass over Malanga Mash
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  • 1 6oz. Chilean Sea Bass (alt. Cod)
  • 1 large malanga
  • 1/2 pound smoked ham, chopped
  • 1 cup pineapple chunks, chopped
  • 1 cup heirloom tomatoes (alt. cherry tomatoes)
  • 1 lemon
  • 1 orange
  • 1 shallot, chopped
  • 2 cloves garlic
  • 2 eggs
  • 2 cups cracker crumb breading
  • Truffle sea salt (alt. sea salt)
  • Fresh basil
  • Olive oil
  • Butter
  • Paprika
  • Cumin
  • Dry white wine


  • Bring saucepan with 4 cups of water to a boil
  • Peel skin from malanga and chop into 1 inch pieces
  • Add chopped malanga to boiling water, cook until tender
  • Chelf’s Note: when the fork glides with ease in to the malanga without force
  • Marinate both sides of the Chilean Sea Bass with a 1/2 teaspoon each of sea salt, black pepper and olive oil
  • Cover with plastic wrap and place in refrigerator for 30 minutes
  • Remove from refrigerator and allow to rest at room temperature for 15 minutes prior to cooking
  • Place tomatoes in a baking pan, sprinkle 1/2 teaspoon of each sea salt and black pepper
  • Toss together with 1 tablespoon of olive oil and juice from 1/2 of 1 orange, bake for 15–20 minutes at 450 degrees
  • In a small bowl, vigorously mix together 2 eggs to create egg wash
  • In a separate bowl add 2 cups of cracker crumb breading with a 1/2 teaspoon each of paprika and cumin
  • Carefully add the Chilean Sea Bass to the egg wash, coating generously each side of the fish
  • Transfer fish to cracker crumb breading, coat each side
  • Prepare and warm a skillet on medium heat with 1 tablespoon of olive oil
  • Transfer coated Chilean Sea Bass to pan and sear both sides until golden brown
  • Remove fish from pan place on baking sheet, place fish into pre-heated oven and cook for 10 minutes at 450 degrees or until fish is cooked entirely through
  • Remove tomatoes from oven
  • Drain water from the pot with malanga
  • In a sauce pan add 1 tablespoon of butter and olive oil, place heat on low
  • Remove tomatoes from oven
  • Fold Malanga into mixture, gently mash together. Chef’s Note: The consistency should be similar to mash potatoes
  • In another pan add 1 tablespoon of olive oil place on low heat
  • Add 2 cloves of chopped garlic, ham and shallots, stir
  • Fold in roasted tomates and chopped pineapple, stir
  • Add 1 tablespoon of dry white wine, stir
  • Fold in 3 chopped basil leaves
  • Allow mixture to simmer for 15–20 minutes
  • Plating: Serve Chilean Sea Bass over 2 spoonfuls of malanga and generously top with tomato and ham mixture


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