Sea Bass Veracruz (sallye)

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sallye bates


Even though this dish is healthy, it is also very tasty and can be elegantly plated for those special dinners.

This is my tweaked version of a recipe found in Steven Raichlen's Big Flavor Cookbook.


★★★★★ 1 vote

20 Min
25 Min



  • 1 can(s)
    (28 oz) hunts petite diced tomatoes
  • 1 medium
    white onion
  • 2 clove
  • 1 Tbsp
    drained capers
  • 1 or 2 medium
    pickled jalapeno peppers
  • 2 Tbsp
    juice from pickled jalapenos
  • 1 tsp
    dried oregano
  • 1 medium
    bay leaf
  • 1
    stick of cinnamon
  • 1/8 tsp
    ground cloves
  • 1 c
    clam juice or fish stock
  • 1 Tbsp
    olive oil
  • FISH

  • 4
    boneless skinless sea bass filets (6-8 ounces each)
  • ·
    garlic powder, salt & pepper to taste
  • 3 Tbsp
    lime juice



  1. Season the fish filets with salt, pepper and garlic powder.

    Place fish in a single layer in shallow dish.

    Pour the lime juice over the fish and marinate for 15 minutes

    Preheat oven to 400ºF
  2. SAUCE:

    Finely chop onions, garlic and jalapenos in food processor

    Heat olive oil medium high in heavy skillet (I use my cast iron)

    Add onion mixture to oil and cook just until onions and garlic begin to brown (do not overbrown)

    Turn heat to high and add tomatoes. Cook until most of the tomato juices are gone, then stir in capers,jalapeno juice, oregano, bay leaf, cinnamon, cloves and fish stock.

    Turn heat down and simmer the sauce for 5-8 minutes until it begins to thicken, stirring frequently with wooden spoon.

    Remove from heat
  3. Spread one third of the sauce over the bottom of a baking dish.

    Place the marinated fish filets on top of sauce and spread the balance of sauce over them.

    Bake the fish for 10 to 15 minutes until it breaks into clean flakes when pressed with your finger.

    Remove from oven, and discard the cinnamon stick and bay leaf.

    Optional: Garnish with parsley or cilantro sprigs.
  4. Can be served directly from baking dish or transferred to serving platter.

    Serve at once while still hot.
  5. Good served over a bed of rice.

Printable Recipe Card


Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Caribbean
Dietary Needs: Low Fat Low Sodium
Other Tag: Healthy

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