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Print this Recipe    Sea Bass Veracruz

Sea Bass Veracruz
Yield: 4 servings

3/4 lb sea bass, skinned, boned cut into 4 portions
2 tb olive oil or butter
freshly ground black pepper
1 sm yellow onion, peeled, sliced
2 cl garlic, minced
2 jalapenos, stemmed, sliced in 1/4 inch disks
1 lime, cut into 8 wedges
3/4 tomato, cored and seeded, cut into strips
1/2 c green olives, sliced
1 tb fresh oregano, chopped
1 c white wine
1 c fish stock or clam juice

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.


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