Sea Bass Veracruzana Recipes

SEA BASS ALLA FIORENTINA

Sea Bass alla Fiorentina image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

c4 (6-ounce) pieces sea bass
1/4 teaspoon salt, plus more for seasoning fish
1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
2 cups all-purpose flour
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
3 garlic cloves, chopped
1 (14-ounce) can crushed tomatoes
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Steps:

Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

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

Ingredients

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

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

Ingredients

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

RED SNAPPER VERACRUZANA

Red Snapper Veracruzana image

Provided by Marian Burros

Categories Fish Olive Tomato Marinate Low/No Sugar Wheat/Gluten-Free Cinco de Mayo Dinner Lime Snapper Spring Healthy Jalapeño Capers

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound onions (2 medium), chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon cinnamon
2 tablespoons capers, chopped if large (tiny ones can be left whole)
2 1/2 cups peeled canned low-sodium tomatoes
1 bay leaf
1 1/2 pounds red snapper, sea bass, halibut, or cod
Juice of 1 lime

Steps:

In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.

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