Sea Bass Veracruzana

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Skinless, boneless sea bass - cut in 4 portions
		(or use other firm-fleshed fresh fish)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil, or butter
1 tablespoon	15ml	Yellow onion - peeled, sliced thin (small)
2		Garlic cloves - peeled and minced
2		Jalapenos - stemmed, and sliced 1/4" disks
1		Lime - cut into 1/8ths
1		Tomato - cored, seeded, cut in strips
1/2 cup	118ml	Spanish green olives (picholines) - pitted and sliced
1/2		Fresh oregano leaves - roughly chopped
1/2 cup	118ml	White wine
3/4 cup	177ml	Fish stock or clam juice

Recipe Instructions

Season the fish filets 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 filets flesh side down and turn the heat to very high. Sear the filets until golden-brown and flip to sear the other side. Remove filets 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 filets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of filets.

Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6166 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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