Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Sea bass steaks or fillets |
1 tablespoon | Sea salt |
3 \N | Limes |
2 tablespoons | Olive oil |
2 mediums | Onions; chopped |
6 \N | Cloves Garlic; pressed or minced |
4 larges | Ripe tomatoes; peeled and chopped |
1 \N | Bottle Pimento-stuffed green olives - (12 oz); chopped |
2 tablespoons | Capers |
2 tablespoons | Chopped pickled jalapenos; with |
2 tablespoons | Pickled jalapeno juice |
2 tablespoons | Chopped fresh parsley |
2 \N | Sprigs Fresh rosemary |
2 \N | Sprigs Fresh marjoram |
½ teaspoon | Dried oregano |
\N \N | Freshly ground black pepper |
\N \N | Fish stock or water; if necessary |
\N \N | Cooked rice or pasta |
Sprinkle fish with sea salt; place in a large resealable plastic bag. Grate zest (colored portion of peel) from limes, then squeeze juice; add zest and juice to fish in bag. Seal; marinate 1 hour at room temperature or up to 5 hours in the refrigerator. Heat a large skillet over high heat; add olive oil and onions; cook until golden. Add garlic; cook 1 minute more. Reduce heat to medium. Add tomatoes; cook 10 minutes. Add olives, capers, jalapenos, parsley, rosemary, marjoram, oregano and pepper to taste; cook over low heat for about 15 minutes more, adding a small amount of stock or water if mixture gets too dry. Add fish marinade to tomato mixture in skillet. Arrange fish on top; cover. Cook over low heat, about 4 minutes on each side. (Fish is done when it flakes easily with a fork.) Discard herb sprigs. Serve with rice or pasta. Yields 6 to 8 servings.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Jack and Mary Billings
Formatted for MasterCook by Susan Wolfe - swolfe1@...
Converted by MM_Buster v2.0l.