Sea bass veracruzana
3 Servings
Ingredients
| Quantity | 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 |
Directions
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