Sea Bass Veracruz Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEA BASS VERACRUZANA



Sea Bass Veracruzana image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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

SEA BASS VERACRUZ (SALLYE)



SEA BASS VERACRUZ (SALLYE) image

Even though this dish is healthy, it is also very tasty and can be elegantly plated for those special dinners. This is my tweaked version of a recipe found in Steven Raichlen's Big Flavor Cookbook.

Provided by sallye bates

Categories     Fish

Time 45m

Number Of Ingredients 17

SAUCE INGREDIENTS
1 can(s) (28 oz) hunts petite diced tomatoes
1 medium white onion
2 clove garlic
1 Tbsp drained capers
1 or 2 medium pickled jalapeno peppers
2 Tbsp juice from pickled jalapenos
1 tsp dried oregano
1 medium bay leaf
1 stick of cinnamon
1/8 tsp ground cloves
1 c clam juice or fish stock
1 Tbsp olive oil
FISH
4 boneless skinless sea bass filets (6-8 ounces each)
garlic powder, salt & pepper to taste
3 Tbsp lime juice

Steps:

  • 1. Season the fish filets with salt, pepper and garlic powder. Place fish in a single layer in shallow dish. Pour the lime juice over the fish and marinate for 15 minutes Preheat oven to 400ºF
  • 2. SAUCE: Finely chop onions, garlic and jalapenos in food processor Heat olive oil medium high in heavy skillet (I use my cast iron) Add onion mixture to oil and cook just until onions and garlic begin to brown (do not overbrown) Turn heat to high and add tomatoes. Cook until most of the tomato juices are gone, then stir in capers,jalapeno juice, oregano, bay leaf, cinnamon, cloves and fish stock. Turn heat down and simmer the sauce for 5-8 minutes until it begins to thicken, stirring frequently with wooden spoon. Remove from heat
  • 3. Spread one third of the sauce over the bottom of a baking dish. Place the marinated fish filets on top of sauce and spread the balance of sauce over them. Bake the fish for 10 to 15 minutes until it breaks into clean flakes when pressed with your finger. Remove from oven, and discard the cinnamon stick and bay leaf. Optional: Garnish with parsley or cilantro sprigs.
  • 4. Can be served directly from baking dish or transferred to serving platter. Serve at once while still hot.
  • 5. Good served over a bed of rice.

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)



Pescado Veracruzano (Baked fish Veracruz style) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 lime
Freshly ground pepper to taste
1/4 cup olive oil
2 cups thinly sliced onion
1 tablespoon finely minced garlic
2 green peppers, cored, seeded and thinly sliced
2 teaspoons oregano
1/4 teaspoon dried hot red pepper flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Steps:

  • Preheat oven to 425 degrees.
  • Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
  • Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
  • Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams

SEA BASS VERACRUZ



Sea Bass Veracruz image

A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

Provided by Genevieve Johns Seivert

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 16

2 cups Roma tomatoes, seeded and diced
½ cup chopped pimento-stuffed olives
½ cup cilantro
¼ cup jalapeno pepper, seeded and diced
3 tablespoons lime juice
2 tablespoons capers
¼ cup all-purpose flour
4 (6 ounce) fillets sea bass
salt to taste
ground black pepper to taste
6 tablespoons extra-virgin olive oil
¼ cup chicken broth
2 cups sliced onion
1 tablespoon minced garlic
2 bay leaves
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
  • Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
  • Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
  • Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
  • Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 20.9 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.4 g, Protein 34.1 g, SaturatedFat 1.9 g, Sodium 604.4 mg, Sugar 6.3 g

More about "sea bass veracruz recipes"

PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH) - MAMá …
Mar 20, 2019 To make Pescado Veracruz, you can make this dish with frozen fish. The sauce for Pescado Veracruzano is flavor flavorful and will take away …
From inmamamaggieskitchen.com


PESCADO A LA VERACRUZANA (SEA BASS VERACRUZ) - H-E-B
How to make Pescado A La Veracruzana (Sea Bass Veracruz) - prep & cook time, serving size, nutritional info, ingredients. Add recipe ingredients to your shopping list! ... Home Recipes Browse Recipes Pescado A La Veracruzana …
From heb.com


CHILEAN SEA BASS VERACRUZ RECIPE - COOKEATSHARE
Place fish, 1 Tbsp. lime juice and black pepper in small bowl. Stir well and let marinate at least 15 min but not more than 30 min. Meanwhile, combine tomatoes, onion and garlic in medium bowl.
From cookeatshare.com


SEA BASS VERACRUZ RECIPE - EASY COOK FIND
Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze.
From easycookfind.com


CHILEAN SEA BASS VERACRUZ - RECIPECIRCUS.COM
Recipe Institute Chilean Sea Bass Veracruz Makes 4 servings Ingredients 3/4 pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes 3 tablespoons lime …
From recipecircus.com


SEA BASS VERACRUZ RECIPE - CHEF'S RESOURCE RECIPES
For the Sea Bass: 4 (6 ounce) fillets sea bass; Salt and ground black pepper to taste; For the Sauce: 2 cups Roma tomatoes, seeded and diced; ½ cup chopped pimento-stuffed olives; ½ …
From chefsresource.com


CHILEAN SEA BASS VERACRUZ | RECIPES WIKI | FANDOM
Diabetic Special Diets. This recipe yields 4 servings. ¾ lb Chilean sea bass steaks skinned, boned, and cut into 1" cubes ( or use halibut steaks) 3 tbsp lime juice divided ⅛ tsp freshly …
From recipes.fandom.com


FROM THE SEA: LUBINA VERACRUZANA RECIPE - FOOD REPUBLIC
May 2, 2017 This Veracruz-style sea bass is pretty inspirational to us, too. Chef and restaurateur Scott Myers’ love of Mexican food began on his first visit to the country at age seven, spending …
From foodrepublic.com


CHILEAN SEA BASS VERACRUZ RECIPE - A DELICIOUS DISH FROM CHILE
The recipe for Chilean Sea Bass Veracruz originates from the coastal region of Veracruz, Mexico. The dish is inspired by the vibrant and colorful cuisine of the region, which is known for its use …
From excitedfood.com


SEA BASS VERACRUZANA - RECIPE - COOKS.COM
1 1/2 lb. sea bass or other firm fleshed fish fillets, cut into 4 equal portions salt and freshly ground pepper 3 tbsp. olive oil 1 small yellow onion, thinly sliced 2 cloves garlic, minced 2 fresh …
From cooks.com


CHILEAN SEA BASS A LA VERACRUZANA - TASTE WITH THE EYES
Jan 12, 2023 Chilean Sea Bass a la Veracruzana. Decades ago, I prepared Chilean Sea Bass a la Veracruzana at our home for an important business dinner party for 14 colleagues. The meal turned out to be a super success. But not …
From tastewiththeeyes.com


SEA BASS VERACRUZANA RECIPE | RECIPELAND
Sea Bass Veracruzana recipe. Ready In: 40 min. Makes 4 servings, 78 calories per serving Ingredients: sea bass, olive oil, yellow onion, garlic cloves, jalapeño pepper, tomatoes, green …
From recipeland.com


CHILEAN SEA BASS VERACRUZ - MANGIA, INC. || CARMELINA BRANDS
Add sea bass and all the lime juice to the pan. Cover and cook until fish is cooked through and flakes easily with a fork; about 10 minutes. Remove from heat, garnish seabass with cilantro …
From carmelinabrands.com


SEA BASS VERACRUZ - BRENDA GANTT RECIPES
May 19, 2023 Set the sea bass fillet in the sauce, spooning some of the sauce over the fish. Lock the lid in place and cook at high pressure for 7 minutes. Quick release the pressure and carefully remove the lid, tilting the pot away from you …
From brendaganttrecipes.com


WHITE SEA BASS VERACRUZ RECIPE FROM FISHERMAN’S BELLY
Apr 6, 2017 To make the Veracruz salsa, add the tomatoes, onions, parsley, 3 tablespoons of olive oil, pinch of salt and pepper and the juice of one lime in a food processor. Blend only for …
From bdoutdoors.com


FISH VERACRUZ-STYLE - SAVEUR
Ingredients. 2 (1-lb.) red snapper filets or sea bass steaks; 2 tbsp. extra-virgin olive oil; 2 white onions, peeled and chopped; 6 cloves garlic, peeled and chopped
From saveur.com


30+ MOUTHWATERING MEXICAN BBQ FISH RECIPES FOR YOUR NEXT …
3 days ago This refreshing recipe features grilled fish topped with a smooth avocado-cilantro salsa. The creamy texture of the avocado pairs perfectly with the smoky fish, and the cilantro …
From chefsbliss.com


Related Search