Sea bass, baja style

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@...

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