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Sea Bass Veracruzana

Source: Casual Cuisines of the World - Cantina
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Seaside restaurants in Veracruz regularly feature fish cooked with onion, garlic, chilies and tomatoes. Sea bass, which takes well to searing and cooks evenly without flaking, makes a good choice. Be sure to get the pan very hot before adding the fish.
1 1/2 pounds sea bass or other firm-fleshed fish fillets, cut into 4 equal portions
salt and freshly ground pepper
3 tablespoons olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 fresh jalapeno chili peppers, stemmed and cut into rounds 1/4 inch thick
1 lime, cut into 8 wedges
1 ripe tomato, seeded and cut into strips
1 1/2 tablespoons coarsely chopped fresh oregano
1/2 cup small Spanish green olives or other small green olives such as French picholines, pitted
1/2 cup dry white wine
3/4 cup fish stock or bottled clam juice
Sea Bass Veracruzana Recipe at
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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 328
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 536mg
% Cal. from Fat: 47%
Cholesterol: 70mg
Protein: 32g
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