SEA BASS VERACRUZANA
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)
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
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)
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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
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