*  Exported from  MasterCook  *
                            SEA BASS VERACRUZANA
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Sea bass -- skinned and
                         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
    1 1/2                Jalapenos -- stemmed and
                         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)
    1       t            Oregano -- if fresh, chop 3
    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
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