Sea Bass Veracruzana


  • ¾ cup fish stock or clam juice
  • ½ cup white wine
  • ½ bunch fresh oregano leaves, washed and roughly chopped
  • ½ cup Spanish green olives (picholines), pitted and sliced
  • 1 tomato, cored and seeded, cut in strips
  • 1 lime, cut in 1/8ths
  • 2 to 3 jalapenos, stemmed and sliced into ¼-inch disks
  • + 5 more ingredients
    • 2 cloves garlic, peeled and minced
    • 1 small yellow onion, peeled and thinly sliced
    • 3 tablespoons olive oil, or butter
    • Salt and freshly ground black pepper
    • 1 ½ pounds skinless, boneless sea bass, or other firm fleshed fresh fish, cut in 4 portions

1. Season the fish fillets with salt and pepper. Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter. When the butter is sizzling, add the fillets flesh side down and turn the heat to very high. Sear the fillets until golden brown and flip to...

View full recipe at SpringPad


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