Sea Bass Veracruzana
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
sea bass
skinned, boned |
* |
| 2 | tablespoons |
olive oil
or butter |
|
| 1 | small |
yellow onion
peeled |
|
| 2 | small |
garlic cloves
peeled |
*
|
| 1 ½ | each |
jalapeño pepper
stemmed, diced |
*
|
| ¾ | each |
tomatoes
cored, seeded |
|
| ½ | cup |
green olives
|
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | cup |
white wine
|
*
|
| 1 | cup |
fish stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
sea bass
skinned, boned |
* |
| 3E+1 | ml |
olive oil
or butter |
|
| 1 | small |
yellow onion
peeled |
|
| 2 | small |
garlic cloves
peeled |
*
|
| 1.5 | each |
jalapeño pepper
stemmed, diced |
*
|
| 0.8 | each |
tomatoes
cored, seeded |
|
| 118 | ml |
green olives
|
*
|
| 5 | ml |
oregano
|
|
| 237 | ml |
white wine
|
*
|
| 237 | ml |
fish stock
|
|
Directions
Heat one very large or two medium sized sauté 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 to 3 minutes.
Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and sauté 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 to 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.
