Sea Bass, Baja Style

Recipe Ingredients

2 lbs	908g / 32oz	Sea bass steaks or fillets
1 tablespoon	15ml	Sea salt
3		Limes
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - chopped (medium)
6		Garlic - pressed or minced
4		Ripe tomatoes - peeled and chopped (large)
1		Pimento-stuffed green olives - (12 oz) - chopped
2 tablespoons	30ml	Capers
2 tablespoons	30ml	Chopped pickled jalapenos - with
2 tablespoons	30ml	Pickled jalapeno juice
2 tablespoons	30ml	Chopped fresh parsley
2 sections		Fresh rosemary
2 sections		Fresh marjoram
1/2 teaspoon	2.5ml	Dried oregano
		Freshly ground black pepper
		Fish stock or water - if necessary
		Cooked rice or pasta

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 10-26-1998 - By Jack and Mary Billings

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