MY PAN ROASTED CHILEAN SEA BASS, topped with a sautéed SHALLOTS, GARLIC and CAPERS SAUCE, with a side of MOFONGO (Plantain Chips)

I love to cook fish weekly, any fish that is flaky like this one, or super loaded with omega, or proteins, etc. So, in order to don’t’ get bored with the same fish weekly, I am always looking for other options. I was lucky today to found Chilean Sea Bass, yippee!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under Minutes
Approximate Cost:    $30.31 or $15.15 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
1 lb. Chilean sea bass ($21.41)
1 tbsp. Angie’s basting olive oil (.40)
1 tsp. Roasted Garlic and Herbs seasoning (.15)
1 tsp. Angie’s Dry seasoning (.20)
1 lemon cut in half (.50)
2 shallots, sliced (.30)
5 large dried Shiitake mushrooms cut in half (.45)
4 large Garlic (.15)
2 tbsp. Capers, drained and rinsed (.45)
2 tbsp. Chopped Cilantro or Culantro leaves (.30)
2 tsp. Balsamic vinegar (.60)
1 Avocado ($1.25)
½ c. chicken broth, (my homemade or store brought) (.30)
 
½ box of frozen plantain chips (mofongo) ($1.50)
¼ c. Angie’s basting olive oil (to marinate, for the plantain chips and to sear.  (1.80)
3 large garlic cloves, chopped (.10)
1 tsp. Roasted Garlic and Herbs seasoning (.15)
½ c. chicken broth, (my homemade or store brought) (.30)
 
Directions
Clean the fish, pat dry with paper towel, season with 1 tbsp. Angie’s basting olive oil, 1 tsp. Roasted Garlic and Herbs seasoning and 1 tsp. Angie’s Dry seasoning. Refrigerate.
 
In a saucepan over med-high add ½ c. chicken broth, bring to a simmer and add the mushrooms to hydrate. Simmer for about 4 to 5 minutes, turn the heat off and remove the mushrooms from the broth.
 
Slice the 2 shallots, 4 large Garlic, chop the mushrooms and the cilantro leaves. In a skillet with some basting olive oil, Sautee he shallot, garlic and mushrooms. When golden brown, add the capers and remove from heat.
 
Start a saucepan with ½ c. chicken broth, over med-low, and then add 3 large chopped garlic cloves, 1 tsp. Roasted Garlic and Herbs seasoning and 2 tbsp. of my basting olive oil.
Next, add ½ box of frozen plantain chips (mofongo) and allow the chips to absorb the broth, mashing all the way through and adding more broth as needed, you can use the mushrooms leftover broth. (You are looking for a mashed potatoes similar kind of consistency.
 
Sear the sea bass and the lemon half, remove from skillet, allow the fish to rest.
When ready to plate, slice the avocado in half, peel it and drip some balsamic vinegar inside the pocket.
Done!

My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil