Title: Sea Bass Veracruzana
Categories: Fish Southwest
Yield: 3 Servings

3/4	lb	Sea bass -- skinned and
		Boned
		Or other firm fleshed fresh
		Fish, cut
		Into 4 portions
2	tb	Olive oil -- or butter
		Salt and freshly ground
		Black pepper
1	sm	Yellow onion -- peeled &
	sl	Thin
2	sm	Clove garlic -- peeled and
		Minced
1 1/2		Jalapenos -- stemmed and
		Sliced
		In 1/4 inch disks (2 to 3)
1	sm	Lime -- cut into 1/8 ths
3/4		Tomato -- cored and seeded,
		Cut into strips
1/2	c	Green olives -- (picholines)
		Sliced
1	ts	Oregano -- if fresh, chop 3
		Tsp
1	c	White wine
1	c	Fish stock -- or clam juice

Heat one very large or two medium sized saute pans over medium high heat for a minute, then add butter/oil and melt. When sizzling add fish filets seasoned with salt and pepper, flesh side down and turn the heat to very high. Sear the filets until golden brown and flip to sear in the other side. Remove filets from pan and reserve on a rack over a plate to catch juices. Return the pan to the heat, add onions and cook, stirring often over high heat for 2-3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly 30 seconds more. Add white wine and reduce to half. Add fish stock and bring to a boil, reduce to a simmer and return fish filets along with the juices to pan to finish cooking, covered, about 1-3 minutes depending upon the thickness of filets. Taste broth and adjust seasoning (salt/pepper/oregano), then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables atop.

Recipe By : Milliken & Feniger

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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