For the ancho chili sauce pour pineapple juice into a saucepan over medium high heat. Add dried ancho peppers, onion, ginger, cilantro, eight of a teaspoon of salt, and an eight of a teaspoon of black pepper. Bring to a boil then simmer for 20-30 minutes covered.
Test the ancho peppers if very soft. Transfer this mixture to a blender and pulse to combine. Strain the puree thru a China cap then hold at room temperature in a streaker bottle for service.
Scrape out the dark rib on the portobello mushroom using a spoon. Cut the onions in half and peel.
Warm a smoker to 225°. Rub mushrooms and onions with olive oil, season with eight of a teaspoon of salt, eight of a teaspoon of black pepper, and fresh thyme. Smoke on rack for one hour. Cool and thinly slice mushrooms and onions.
In a bowl add sliced smoked mushrooms, sliced smoked red onion, arugula, tomatoes, basil, cucumber, yellow bell pepper, and raspberry vinaigrette. Toss to combine then refrigerate for service.
In a sauté pan or griddle on medium high heat add butter flavored oil.
Season each side of sea bass with remaining salt and black pepper. Place in sauté pan or griddle. Cook for 2-3 minutes per side to caramelize the surface of the sea bass. When sea bass is firm to the touch remove from cooking area.
Portion smoked portobello mushroom salad on bottom of plate and spot pieces of goat cheese then top with sea bass. Stripe ancho chili sauce over sea bass then top with a nest of fried parsley and serve.
