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Chilean Sea Bass Veracruz
3/4 pound Chilean sea bass steaks -- skinned, boned, and cut into 1" cubes ( or use halibut steaks)
3 tablespoons lime juice -- divided
1/8 teaspoon freshly-ground black pepper
4 large tomatoes -- seeded and diced
1 large onion -- diced
3 large garlic cloves -- finely minced
2 serrano peppers - (to 3) -- seeded, and finely chopped
Nonstick olive oil cooking spray -- as needed
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice
Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.
Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.
Serve over rice. Garnish, if desired.
This recipe yields 4 servings.
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