SEA BASS VERACRUZ (SALLYE)

Sea Bass Veracruz (sallye) Recipe

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sallye bates

By
@grandedame

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

SAUCE INGREDIENTS

1 can(s)
(28 oz) hunts petite diced tomatoes
1 medium
white onion
2 clove
garlic
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

How to Make SEA BASS VERACRUZ (SALLYE)

Step-by-Step

  • 1Season 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
  • 2SAUCE:

    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
  • 3Spread 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.
  • 4Can be served directly from baking dish or transferred to serving platter.

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

Printable Recipe Card

About SEA BASS VERACRUZ (SALLYE)

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