Sea Bass Veracruzana

Sprinkle the fish fillets on both sides with salt and pepper. Heat 1 very large or 2 medium-sized saute pans over medium-high heat for 1 minute. Add the olive oil and when it is hot but not smoking, add the fish fillets, skin side up. Turn the heat to high and sear the fillets on the first side until golden brown, 1-2 minutes. Turn and sear on the second side, 1-2 minutes longer. Remove from the heat.

Using a slotted spatula, transfer the fillets to a rack set over a plate to catch the juices. Return the pan(s) to high heat, add the onion and saute, stirring often, until lightly golden, 2-3 minutes. Add the garlic, jalapeños, lime wedges, tomato, oregano and olives and sauté, stirring briskly, for 1 minute longer. Add the white wine and boil until reduced by half, 2-3 minutes. Add the fish stock or clam juice and bring to a boil. Reduce the heat to medium-low and return the fish fillets along with their juices to the pan(s). Cover and simmer gently until opaque throughout, 1-3 minutes depending upon the thickness of the fillets.

Taste the broth and adjust the seasonings. Using the spatula, transfer the fish to warmed shallow soup bowls. Ladle the broth into the bowls, arranging some of the vegetables from the broth on the top of each fillet. Serve immediately.