Sea Bass Veracruzana
| Yield: | 3 Servings |
| Categories: | Fish, Southwestern |
| 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 |
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