Free Recipe Sea Bass, Baja Style
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Sea Bass, Baja Style Recipe
2 lb Sea bass steaks or fillets
1 tb Sea salt
3 Limes
2 tb Olive oil
2 md Onions; chopped
6 Cloves Garlic; pressed or
-minced
4 lg Ripe tomatoes; peeled and
-chopped
1 Bottle Pimento-stuffed green
-olives – (12 oz); chopped
2 tb Capers
2 tb Chopped pickled jalapenos;
-with
2 tb Pickled jalapeno juice
2 tb Chopped fresh parsley
2 Sprigs Fresh rosemary
2 Sprigs Fresh marjoram
1/2 ts Dried oregano
Freshly ground black pepper
Fish stock or water; if
-necessary
Cooked rice or pasta
Sea Bass, Baja Style Preparation
Sprinkle fish with sea salt; place in a large resealable plastic bag. Grate zest (colored portion of peel) from limes, then squeeze juice; add zest and juice to fish in bag. Seal; marinate 1 hour at room temperature or up to 5 hours in the refrigerator. Heat a large skillet over high heat; add olive oil and onions; cook until golden. Add garlic; cook 1 minute more. Reduce heat to medium. Add tomatoes; cook 10 minutes. Add olives, capers, jalapenos, parsley, rosemary, marjoram, oregano and pepper to taste; cook over low heat for about 15 minutes more, adding a small amount of stock or water if mixture gets too dry. Add fish marinade to tomato mixture in skillet. Arrange fish on top; cover. Cook over low heat, about 4 minutes on each side. (Fish is done when it flakes easily with a fork.) Discard herb sprigs. Serve with rice or pasta. Yields 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch – 10-26-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe – swolfe1@prodigy.net Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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