Sea bass, baja style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sea bass steaks or fillets |
| 1 | tablespoon | Sea salt |
| 3 | Limes | |
| 2 | tablespoons | Olive oil |
| 2 | mediums | Onions; chopped |
| 6 | Cloves Garlic; pressed or minced | |
| 4 | larges | Ripe tomatoes; peeled and chopped |
| 1 | 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 | Sprigs Fresh rosemary | |
| 2 | Sprigs Fresh marjoram | |
| ½ | teaspoon | Dried oregano |
| Freshly ground black pepper | ||
| Fish stock or water; if necessary | ||
| Cooked rice or pasta | ||
Directions
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.