| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Veracruz |
Fish, Southwester |
3 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Sea bass — skinned and |
|
|
Boned |
|
|
Or other firm fleshed fresh |
|
|
Fish, cut |
|
|
Into 4 portions |
| 2 |
tb |
Olive oil — or butter |
|
|
Salt and freshly ground |
|
|
Black pepper |
| 1 |
sm |
Yellow onion — peeled & |
|
sl |
Thin |
| 2 |
sm |
Clove garlic — peeled and |
|
|
Minced |
| 1 1/2 |
|
Jalapenos — stemmed and |
|
|
Sliced |
|
|
In 1/4 inch disks (2 to 3) |
| 1 |
sm |
Lime — cut into 1/8 ths |
| 3/4 |
|
Tomato — cored and seeded, |
|
|
Cut into strips |
| 1/2 |
c |
Green olives — (picholines) |
|
|
Sliced |
| 1 |
ts |
Oregano — if fresh, chop 3 |
|
|
Tsp |
| 1 |
c |
White wine |
| 1 |
c |
Fish stock — or clam juice |
INSTRUCTIONS
Heat one very large or two medium sized saute 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 2-3 minutes. Add the garlic, jalapeno slices, lime
wedges, tomatoes, oregano and olives and saute 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 1-3 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.
Recipe By : Milliken & Feniger
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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