Grilled Mediterranean Sea Bass with Crispy Skin, a recipe from Gourmetpedia

Ingredients

• - 150-160 g (5 oz.) Sea Bass fillet (remove the skin) for each person
• - 4 large potatoes
• - 100 g (3 1/2 oz.) olive purée
• - 80 g (3 oz.) finely chopped sea bass
• - 2 egg yolks
• - 1 tbsp. potato starch
• - 3 lemons
• - 6 very ripe tomatoes
• - 12 Taggiasche olives
• - 1 tbsp. capers
• - 4 sprigs of marjoram
• - A pinch of sugar
• - 20 ml (4 tsp.) balsamic vinegar