Chilean Sea Bass Veracruz
2, 6-8 oz.
Chilean sea bass, filet
Fresh lime juice
Extra virgin olive oil
White onion, chopped
1, 28 oz. can
Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree
Castelvetrano olives, sliced
- Marinate seabass in lime juice for 10 minutes (up to 30 minutes) before cooking.
- In a large sauté pan with lid, heat olive oil over medium-high heat. Add onions and sauté until soft; about 3 to 5 minutes. Add jalapeño and sauté for an additional 3 to 5 minutes. Stir in capers, brine, and garlic. Sauté for a minute until garlic becomes fragrant. Add in Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, Castelvetrano olives and fresh oregano. Reduce heat and simmer sauce for 15 minutes.
- Add sea bass and all the lime juice to the pan. Cover and cook until fish is cooked through and flakes easily with a fork; about 10 minutes.
- Remove from heat, garnish seabass with cilantro and serve.
Tip: Serve over saffron rice
Recipe created by Peyton Pritikin on behalf of Mangia, Inc. ™