astray recipes: Sea bass veracruzana

Categories: Fish; Southwester
Yield: 3 Servings

Measure	Ingredient
¾ pounds	Sea bass -- skinned and
	Boned
	Or other firm fleshed fresh
	Fish, cut
	Into 4 portions
2 tablespoons	Olive oil -- or butter
	Salt and freshly ground
	Black pepper
1 small	Yellow onion -- peeled &
slice	Thin
2 smalls	Clove garlic -- peeled and
	Minced
1½	Jalapenos -- stemmed and
	Sliced
	In 1/4 inch disks (2 to 3)
1 small	Lime -- cut into 1/8 ths
¾	Tomato -- cored and seeded,
	Cut into strips
½ cup	Green olives -- (picholines)
	Sliced
1 teaspoon	Oregano -- if fresh, chop 3
	Tsp
1 cup	White wine
1 cup	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@... (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

sea bass veracruzana