Sea Bass, Baja Style

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Sea Bass, Baja Style Ingredients

2 lb Sea bass steaks or fillets	2 tb Chopped pickled jalapenos;
1 tb Sea salt	2 tb Pickled jalapeno juice
3 Limes	2 tb Chopped fresh parsley
2 tb Olive oil	2 Sprigs Fresh rosemary
2 md Onions; chopped	2 Sprigs Fresh marjoram
6 Cloves Garlic; pressed or	1/2 ts Dried oregano
4 lg Ripe tomatoes; peeled and	Freshly ground black pepper
1 Bottle Pimento-stuffed green	Fish stock or water; if
2 tb Capers	Cooked rice or pasta

Instructions for Sea Bass, Baja Style

Sprinkle fish with sea salt; place in a large resealable plastic bag. Grate zest (colored portion of peel) from limes, then squeeze juice; add zest and juice to fish in bag. Seal; marinate 1 hour at room temperature or up to 5 hours in the refrigerator. Heat a large skillet over high heat; add olive oil and onions; cook until golden. Add garlic; cook 1 minute more. Reduce heat to medium. Add tomatoes; cook 10 minutes. Add olives, capers, jalapenos, parsley, rosemary, marjoram, oregano and pepper to taste; cook over low heat for about 15 minutes more, adding a small amount of stock or water if mixture gets too dry. Add fish marinade to tomato mixture in skillet. Arrange fish on top; cover. Cook over low heat, about 4 minutes on each side. (Fish is done when it flakes easily with a fork.) Discard herb sprigs. Serve with rice or pasta. Yields 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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