Pescado A La Veracruzana (Sea Bass Veracruz)
It's elegance on a plate and ready in 30 minutes. Serve up Pescado a la Veracruzana for a low-fat and luscious meal.
25 to 30 minutes
2 pounds Chilean Sea Bass steaks
1 teaspoon coarsely ground pepper
1 teaspoon salt
2 tablespoon olive oil
3 large tomatoes, chopped coarsely
1 green bell pepper, chopped coarsely
6 green onions, chopped into 1/2-inch pieces
1/4 cup pickled jalapenos, chopped, plus 1 tablespoon juice from bottl
1/4 cup green olives, chopped, plus 2 tablespoon juice from bottle
4 cloves garlic, sliced thinly
Preheat oven to 375 degrees.
Rinse sea bass under cold water and pat dry. Sprinkle fish with salt a
Rub bottom of a 9 x 13-inch Pyrex baking dish with 1 tablespoon olive
oil. Arrange sea bass in dish.
Squeeze the juice of three limes and set aside. Slice the fourth lime.
Chop remaining ingredients according to directions above. Top and surr
ound fish with chopped tomatoes, bell pepper, green onions, jalapeno,
olives and garlic. Sprinkle lime, jalapeno and olive juices and 1 tabl
espoon olive oil over fish.
Lay lime slices on top of fish. Cover baking dish tightly with foil. B
ake in center of oven 25 to 30 minutes.
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