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sea bass veracruz (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

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 rating)
yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For sea bass veracruz (sallye)

  • SAUCE INGREDIENTS
  • 1 can
    (28 oz) hunts petite diced tomatoes
  • 1 md
    white onion
  • 2 clove
    garlic
  • 1 Tbsp
    drained capers
  • 1 or 2 md
    pickled jalapeno peppers
  • 2 Tbsp
    juice from pickled jalapenos
  • 1 tsp
    dried oregano
  • 1 md
    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)

  • 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.
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