Yield: 6 servings
|2 pounds||Sea bass steaks or fillets|
|1 tablespoon||Sea salt|
|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||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@...
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