Best 7 Sea Bass Veracruz Recipes

GRILLED SNAPPER VERA CRUZ

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

SEA BASS VERACRUZ

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
• Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
• Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
• Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
• Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)

Steps:

• Preheat oven to 425 degrees.
• Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
• Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
• Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

SEA BASS VERACRUZANA

Steps:

• Season the fish fillets with salt and pepper. Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter. When the butter is sizzling, add the fillets flesh side down and turn the heat to very high. Sear the fillets until golden brown and flip to sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.
• Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.
• Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.

CHILEAN SEA BASS VERACRUZ`

Steps:

• 1. 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. 2. Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well. 3. 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. 4. 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.

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

SEA BASS VERACRUZ (SALLYE)

Steps:

• 1. Season the fish filets with salt, pepper and garlic powder. Place fish in a single layer in shallow dish. Pour the lime juice over the fish and marinate for 15 minutes Preheat oven to 400ºF
• 2. SAUCE: Finely chop onions, garlic and jalapenos in food processor Heat olive oil medium high in heavy skillet (I use my cast iron) Add onion mixture to oil and cook just until onions and garlic begin to brown (do not overbrown) Turn heat to high and add tomatoes. Cook until most of the tomato juices are gone, then stir in capers,jalapeno juice, oregano, bay leaf, cinnamon, cloves and fish stock. Turn heat down and simmer the sauce for 5-8 minutes until it begins to thicken, stirring frequently with wooden spoon. Remove from heat
• 3. Spread one third of the sauce over the bottom of a baking dish. Place the marinated fish filets on top of sauce and spread the balance of sauce over them. Bake the fish for 10 to 15 minutes until it breaks into clean flakes when pressed with your finger. Remove from oven, and discard the cinnamon stick and bay leaf. Optional: Garnish with parsley or cilantro sprigs.
• 4. Can be served directly from baking dish or transferred to serving platter. Serve at once while still hot.
• 5. Good served over a bed of rice.