Sea Bass Veracruzana Recipe

Name: Sea Bass Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound sea bass skinned, boned; 2 tablespoons olive oil or butter; 1 small yellow onion peeled; 2 small garlic cloves peeled; 1 1/2 each jalapeno pepper stemmed, diced; 3/4 each tomatoes cored, seeded; 1/2 cup green olives; 1 teaspoon oregano; 1 cup white wine; 1 cup fish stock

Servings: persons

3/4 pound sea bass skinned, boned
2 tablespoons olive oil or butter
1 small yellow onion peeled
2 small garlic cloves peeled
1 1/2 each jalapeno pepper stemmed, diced
3/4 each tomatoes cored, seeded
1/2 cup green olives
1 teaspoon oregano
1 cup white wine
1 cup fish stock

1
Heat one very large or two medium sized saute pans over medium high heat for a minute, then add butter/oil and melt.
2
When sizzling add fish filets seasoned with salt and pepper, flesh side down and turn the heat to very high.
3
Sear the filets until golden brown and flip to sear in the other side.
4
Remove filets from pan and reserve on a rack over a plate to catch juices.
5
Return the pan to the heat, add onions and cook, stirring often over high heat for 2 to 3 minutes.
6
Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly 30 seconds more.
7
Add white wine and reduce to half.
8
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 to 3 minutes depending upon the thickness of filets.
9
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.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 pound sea bass skinned, boned, 2 tablespoons olive oil or butter, 1 small yellow onion peeled, 2 small garlic cloves peeled, and more.

Yes, Sea Bass Veracruzana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass Veracruzana

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