SEA BASS VERACRUZ (SALLYE)
This is my tweaked version of a recipe found in Steven Raichlen's Big Flavor Cookbook.
1 can(s)(28 oz) hunts petite diced tomatoes
1 mediumwhite onion
1 Tbspdrained capers
1 or 2 mediumpickled jalapeno peppers
2 Tbspjuice from pickled jalapenos
1 tspdried oregano
1 mediumbay leaf
1stick of cinnamon
1/8 tspground cloves
1 cclam juice or fish stock
1 Tbspolive oil
4boneless skinless sea bass filets (6-8 ounces each)
·garlic powder, salt & pepper to taste
3 Tbsplime juice
How to Make SEA BASS VERACRUZ (SALLYE)
- 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
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
- 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.
- Can be served directly from baking dish or transferred to serving platter.
Serve at once while still hot.
- Good served over a bed of rice.