| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
St. Louis |
Post3 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Sea bass steaks or fillets |
| 1 |
tb |
Sea salt |
| 3 |
|
Limes |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions; chopped |
| 6 |
|
Cloves Garlic; pressed or minced |
| 4 |
lg |
Ripe tomatoes; peeled and chopped |
| 1 |
|
Bottle Pimento-stuffed green olives – (12 oz); chopped |
| 2 |
tb |
Capers |
| 2 |
tb |
Chopped pickled jalapenos; with |
| 2 |
tb |
Pickled jalapeno juice |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
|
Sprigs Fresh rosemary |
| 2 |
|
Sprigs Fresh marjoram |
| 1/2 |
ts |
Dried oregano |
|
|
Freshly ground black pepper |
|
|
Fish stock or water; if necessary |
|
|
Cooked rice or pasta |
INSTRUCTIONS
Sprinkle fish with sea salt; place in a large resealable plastic bag. Grate
zest (colored portion of peel) from limes, then squeeze juice; add zest and
juice to fish in bag. Seal; marinate 1 hour at room temperature or up to 5
hours in the refrigerator. Heat a large skillet over high heat; add olive
oil and onions; cook until golden. Add garlic; cook 1 minute more. Reduce
heat to medium. Add tomatoes; cook 10 minutes. Add olives, capers,
jalapenos, parsley, rosemary, marjoram, oregano and pepper to taste; cook
over low heat for about 15 minutes more, adding a small amount of stock or
water if mixture gets too dry. Add fish marinade to tomato mixture in
skillet. Arrange fish on top; cover. Cook over low heat, about 4 minutes on
each side. (Fish is done when it flakes easily with a fork.) Discard herb
sprigs. Serve with rice or pasta. Yields 6 to 8 servings.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Jack and Mary
Billings
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is humble”