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Sea Bass, Baja Style
Yields: 6 serving(s) - Preparation Time: 25 minutes
Ingredients
- 2 pound(s) sea bass steaks or fillets
- 1 tablespoon(s) sea salt
- 3 limes
- 2 tablespoon(s) olive oil
- 2 medium onions; chopped
- 6 cloves garlic; pressed or minced
- 4 large ripe tomatoes; peeled and chopped
- 1 bottle pimento-stuffed green olives - (12 oz); chopped
- 2 tablespoon(s) capers
- 2 tablespoon(s) chopped pickled jalapenos; with
- 2 tablespoon(s) pickled jalapeno juice
- 2 tablespoon(s) chopped fresh parsley
- 2 sprigs fresh rosemary
- 2 sprigs fresh marjoram
- 1/2 teaspoon(s) dried oregano
- Freshly ground black pepper
- Fish stock or water; if necessary
- Cooked rice or pasta
Directions
- 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.
- Billings.
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