2poundsChilean Sea Bass steaks,
1teaspooncoarsely ground pepper,
3large tomatoes, chopped coarsely,
1green bell pepper, chopped coarsely,
6green onions, chopped into 1/2-inch pieces,
1/4cuppickled jalapenos, chopped, plus 1 tablespoon juice from bottle,
1/4cupgreen olives, chopped, plus 2 tablespoon juice from bottle,
4clovesgarlic, sliced thinly,
1Preheat oven to 375 degrees.
2Rinse sea bass under cold water and pat dry. Sprinkle fish with salt and pepper.
3Rub bottom of a 9 x 13-inch Pyrex baking dish with 1 tablespoon olive oil. Arrange sea bass in dish.
4Squeeze the juice of three limes and set aside. Slice the fourth lime.
5Chop remaining ingredients according to directions above. Top and surround fish with chopped tomatoes, bell pepper, green onions, jalapeno, olives and garlic. Sprinkle lime, jalapeno and olive juices and 1 tablespoon olive oil over fish.
6Lay lime slices on top of fish. Cover baking dish tightly with foil. Bake in center of oven 25 to 30 minutes.
No Nutritional Information Available