PESCADO A LA VERACRUZANA (SEA BASS VERACRUZ)

ingredients

2 pounds Chilean Sea Bass steaks
1 teaspoon coarsely ground pepper
1 teaspoon salt
2 tablespoon olive oil
4 limes
3 large tomatoes, chopped coarsely
1 green bell pepper, chopped coarsely
6 green onions, chopped into 1/2-inch pieces
1/4 cup pickled jalapenos, chopped, plus 1 tablespoon juice from bottle
1/4 cup green olives, chopped, plus 2 tablespoon juice from bottle
4 cloves garlic, sliced thinly

directions

Preheat oven to 375 degrees. Rinse sea bass under cold water and pat dry. Sprinkle fish with salt and pepper. Rub bottom of a 9 x 13-inch Pyrex baking dish with 1 tablespoon olive oil. Arrange sea bass in dish. Squeeze the juice of three limes and set aside. Slice the fourth lime. Chop remaining ingredients according to directions above. Top and surround fish with chopped tomatoes, bell pepper, green onions, jalapeno, olives and garlic. Sprinkle lime, jalapeno and olive juices and 1 tablespoon olive oil over fish. Lay lime slices on top of fish. Cover baking dish tightly with foil. Bake in center of oven 25 to 30 minutes.

notes

You can also substitute Tilapia for the Sea Bass. Serve Pescado a la Veracruzana and Pan Juices over White Rice with a Hearts of Romaine Salad and Crusty Bread

Source: Sheri Finta