Chilean Sea Bass Veracruz

Chilean Sea Bass Veracruz

Chilean Sea Bass Veracruz

2, 6-8 oz.
Chilean sea bass, filet
1-2 each
Fresh lime juice
1-2 Tablespoons
Extra virgin olive oil
1/2 each
White onion, chopped
1 each
Jalapeño, sliced
1 Tablespoon
1 Tablespoon
Capers Brine
4 cloves
Garlic, chopped
1, 28 oz. can
Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree
1 cup
Castelvetrano olives, sliced
1 bunch
Fresh oregano
Fresh cilantro
  1. Marinate seabass in lime juice for 10 minutes (up to 30 minutes) before cooking.
  2. 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.
  3. 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.
  4. Remove from heat, garnish seabass with cilantro and serve.

Tip:  Serve over saffron rice


Recipe created by Peyton Pritikin on behalf of Mangia, Inc. ™

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