Sea Bass Veracruz Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Sea Bass Veracruz Recipe). A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

Brief

Prep 30 mins

Cook: 15 mins

Total: 45 mins

Servings: 4

Yield: 4 fillets

Sea Bass Veracruz Recipe

Ingredients

2 cups Roma tomatoes

seeded and diced

½ cup chopped pimento-stuffed olives

½ cup cilantro

¼ cup jalapeno pepper

seeded and diced

3 tablespoons lime juice

2 tablespoons capers

¼ cup all-purpose flour

4 (6 ounce) fillets sea bass

salt to taste

ground black pepper to taste

6 tablespoons extra-virgin olive oil

¼ cup chicken broth

2 cups sliced onion

1 tablespoon minced garlic

2 bay leaves

1 teaspoon dried thyme

Green Chile Chicken Enchilada Casserole

World Cuisine

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine tomatoes olives cilantro jalapeno lime juice and capers together in a bowl. Place flour in a shallow bowl.

Step 3

Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.

Step 4

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.

Step 5

Place skillet in the preheated oven and roast until fish flakes easily with a fork 5 to 7 minutes.

Step 6

Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Nutritional Information

Sea Bass Veracruz Recipe

Servings Per Recipe:4

Calories: 340.1

% Daily Value *

Protein: 34.1g 68%

Carbohydrates: 20.9g 7%

Dietary Fiber: 3.4g 14%

Sugars: 6.3g

Fat: 13.4g 21%

Saturated Fat: 1.9g 10%

Cholesterol: 69.8mg 23%

Vitamin A Iu: 1494.2IU 30%

Niacin Equivalents: 10.1mg 77%

Vitamin B6: 0.8mg 53%

Vitamin C: 26mg 43%

Folate: 60.4mcg 15%

Calcium: 65.7mg 7%

Iron: 2.1mg 12%

Magnesium: 95.8mg 34%

Potassium: 840.3mg 24%

Sodium: 604.4mg 24%

Thiamin: 0.3mg 34%

Calories From Fat: 120.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.