Sea Bass Veracruzana

* Exported from MasterCook *

SEA BASS VERACRUZANA

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Sea bass -- skinned and
Boned
Or other firm fleshed fresh
Fish, cut
Into 4 portions
2 tb Olive oil -- or butter
Salt and freshly ground
Black pepper
1 sm Yellow onion -- peeled &
sl Thin
2 sm Clove garlic -- peeled and
Minced
1 1/2 Jalapenos -- stemmed and
Sliced
In 1/4 inch disks (2 to 3)
1 sm Lime -- cut into 1/8 ths
3/4 Tomato -- cored and seeded,
Cut into strips
1/2 c Green olives -- (picholines)
Sliced
1 t Oregano -- if fresh, chop 3
Tsp
1 c White wine
1 c Fish stock -- or clam juice

Heat one very large or two medium sized saute pans
over medium high heat for a minute, then add
butter/oil and melt. When sizzling add fish filets
seasoned with salt and pepper, flesh side down and
turn the heat to very high. Sear the filets until
golden brown and flip to sear in the other side.
Remove filets from pan and reserve on a rack over a
plate to catch juices. Return the pan to the heat, add
onions and cook, stirring often over high heat for 2-3
minutes. Add the garlic, jalapeno slices, lime wedges,
tomatoes, oregano and olives and saute briskly 30
seconds more. Add white wine and reduce to half. Add
fish stock and bring to a boil, reduce to a simmer and
return fish filets along with the juices to pan to
finish cooking, covered, about 1-3 minutes depending
upon the thickness of filets. Taste broth and adjust
seasoning (salt/pepper/oregano), then serve
immediately in soup plates with a generous puddle of
broth and garnish of vegetables atop.

Recipe By : Milliken & Feniger

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr
1996 21:37:58 Gmt



- - - - - - - - - - - - - - - - - -