Sea bass veracruzana

Yield: 3 Servings

Ingredients:

3/4 lb Sea bass -- skinned and

Instructions:

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