Grilled Chilean Sea Bass with Patatas Bravas & Citrus Aioli

Instructions:

1. Large dice the russet potato, slice the onion, and quarter the lemon
2. Heat neutral oil in a pan to 300°F
3. Fry potatoes in oil until tender, drain and set aside
4. Place tomato and onion on baking sheet, roast at 425°F until soft and edges begin to brown
5. Add roasted tomato, roasted onion, 3 garlic cloves, paprika, vinegar, cumin, and cayenne in food processor, drizzle in olive oil during blending until a thickened sauce forms, season with salt and pepper as desired, set aside
6. Coat Chilean Sea Bass with olive oil and season with salt and pepper
7. Place Chilean Sea Bass on grill, flip once fish easily pulls away from grill, remove from grill once an internal temperature of 145°F is reached
8. Add egg, juice of half a lemon, 3 garlic cloves in a food processor, drizzle in olive oil during blending until a thickened sauce forms, season with salt and pepper as desired, set aside
9. Heat neutral oil to 375°F, add fried potatoes and re-fry until crisp and golden brown
10. Drain potatoes, season with salt, and toss in tomato sauce mixture
11. Spread aioli on plate, add patatas bravas, top with grilled Chilean Sea Bass, and garnish with lemon slice