Sea Bass Veracruzana Recipe

Name: Sea Bass Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless sea bass, or other firm fleshed fresh fish, cut in 4 portions; Salt and freshly ground black pepper; 3 tablespoons olive oil, or butter; 1 small yellow onion, peeled and thinly sliced; 2 cloves garlic, peeled and minced; 2 to 3 jalapenos, stemmed and sliced into 1/4-inch disks; 1 lime, cut in 1/8ths; 1 tomato, cored and seeded, cut in strips; 1/2 cup Spanish green olives (picholines), pitted and sliced; 1/2 bunch fresh oregano leaves, washed and roughly chopped; 1/2 cup white wine; 3/4 cup fish stock or clam juice

Servings: persons

1 1/2 pounds skinless, boneless sea bass, or other firm fleshed fresh fish, cut in 4 portions
Salt and freshly ground black pepper
3 tablespoons olive oil, or butter
1 small yellow onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
2 to 3 jalapenos, stemmed and sliced into 1/4-inch disks
1 lime, cut in 1/8ths
1 tomato, cored and seeded, cut in strips
1/2 cup Spanish green olives (picholines), pitted and sliced
1/2 bunch fresh oregano leaves, washed and roughly chopped
1/2 cup white wine
3/4 cup fish stock or clam juice

1
Season the fish fillets with salt and pepper.
2
Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter.
3
When the butter is sizzling, add the fillets flesh side down and turn the heat to very high.
4
Sear the fillets until golden brown and flip to sear the other side.
5
Remove fillets from pan and reserve on a rack over a plate to catch juices.
6
Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes.
7
Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more.
8
Add the white wine and reduce to half.
9
Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan.
10
Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.
11
Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.

156

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 12 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless sea bass, or other firm fleshed fresh fish, cut in 4 portions, Salt and freshly ground black pepper, 3 tablespoons olive oil, or butter, 1 small yellow onion, peeled and thinly sliced, 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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