Relish and Garlic Sauteed Spinach

Relish and Garlic Sauteed Spinach
Relish
1 red pepper, roasted, peeled, seeded, chopped
1 minced shallot
2 cloves garlic minced
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh parsley
1/4 cup chopped, pitted kalamata olives
1/2 teaspoon honey
1/4 cup sherry vinegar
Salt and black pepper to taste
Sea bass
2 6-ounce Chilean sea bass fillets, about 1-inch thick
Salt and pepper to taste
1 russet potato, peeled and grated
2 tablespoons prepared horseradish
2 tablespoons olive oil
Garlic Sauted Spinach
4 cups fresh spinach
1 tablespoon olive oil
1 teaspoon minced garlic
Salt and pepper to taste
For the relish: In a small bowl combine the roasted red pepper, shallot, garlic, thyme, parsley, olives, honey, vinegar, salt and pepper. Mix well and set aside.
For the sea bass: Salt and pepper both sides of the fillets. In a small bowl mix horseradish and grated potato, spread on top of each fillet.
Heat a nonstick fry pan with the olive oil. Place the fillets in the pan, potato side down. Do not move until potato is crispy and golden brown, about three minutes. Turn them over and continue cooking the fish for about 3 minutes for 1-inch thick fillets. If the fillets are thinner, then cook for less time.
For the spinach: Blanch the spinach in a pot of salted, boiling water. Set aside, let drain and chop.
In a saute pan, heat the olive oil and lightly brown the minced garlic. Add chopped spinach and toss to coat spinach and distribute the garlic. Add sprinkle of salt and pepper to taste.
To serve: Place sea bass on serving plates. Add a spoon of the relish next to each fillet and serve with the sauted spinach.
Serves two.
Wine recommendation: 1999 Byron Pinot Blanc from Santa Maria Valley, Calif.
Chef Auriane Ugalde, Port Edward, Algonquin