Sea Bass Veracruz Recipes

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SEA BASS VERACRUZ



Sea Bass Veracruz image

A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

Provided by Genevieve Johns Seivert

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 16

2 cups Roma tomatoes, seeded and diced
½ cup chopped pimento-stuffed olives
½ cup cilantro
¼ cup jalapeno pepper, seeded and diced
3 tablespoons lime juice
2 tablespoons capers
¼ cup all-purpose flour
4 (6 ounce) fillets sea bass
salt to taste
ground black pepper to taste
6 tablespoons extra-virgin olive oil
¼ cup chicken broth
2 cups sliced onion
1 tablespoon minced garlic
2 bay leaves
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
  • Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
  • Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
  • Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
  • Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 20.9 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.4 g, Protein 34.1 g, SaturatedFat 1.9 g, Sodium 604.4 mg, Sugar 6.3 g

CHILEAN SEA BASS VERACRUZ`



CHILEAN SEA BASS VERACRUZ` image

Categories     Fish

Number Of Ingredients 10

3/4 pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes
3 tablespoons lime juice, divided
1/8 teaspoon black pepper
4 large tomatoes, seeded and diced
1 large onion, diced
3 large cloves garlic, finely minced
2 to 3 serrano peppers,* seeded and finely chopped
Olive oil cooking spray
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice

Steps:

  • 1. Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes. 2. Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well. 3. Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside. 4. Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired.

SNAPPER VERACRUZANA



Snapper Veracruzana image

Provided by Aarón Sánchez

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons canola or corn oil
1 white onion, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
1 jalapeno, thinly sliced
1/2 cup dry white wine
2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
1 cup fish stock
1/4 cup capers
1/4 cup sliced pitted green olives
1 (3 pound) whole red snapper, scaled and gutted
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley, for garnish
Lime wedges, for garnish

Steps:

  • In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
  • Preheat the oven to 400 degrees F.
  • Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
  • Serve the fish garnished with parsley and lime wedges.

SEA BASS VERACRUZANA



Sea Bass Veracruzana image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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 sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.
  • Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.
  • Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)



Pescado Veracruzano (Baked fish Veracruz style) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 lime
Freshly ground pepper to taste
1/4 cup olive oil
2 cups thinly sliced onion
1 tablespoon finely minced garlic
2 green peppers, cored, seeded and thinly sliced
2 teaspoons oregano
1/4 teaspoon dried hot red pepper flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Steps:

  • Preheat oven to 425 degrees.
  • Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
  • Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
  • Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams

SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

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