Sea Bass Veracruzana
Sea Bass Veracruzana features tender, seared fish in a vibrant, spicy tomato and olive sauce with fresh jalapenos, oregano, and lime, perfect for a flavorful seafood dinner.
Ingredients
- 1.5 lb. sea bass or other firm fleshed fish fillets ⓘ
- salt and freshly ground pepper ⓘ
- 3 Tbsp. olive oil ⓘ
- 1 small yellow onion ⓘ
- 2 cloves garlic
- 2 fresh jalapeno chili peppers ⓘ
- 1 lime ⓘ
- 1 ripe tomato ⓘ
- 1.5 tsp. coarsely chopped fresh oregano ⓘ
- 1/2 cup small Spanish green olives ⓘ
- 1/2 cup dry white wine ⓘ
- 3/4 cup fish stock or bottled clam juice ⓘ
Instructions
- Sprinkle the fish fillets on both sides with salt and pepper.
- Heat a large or two medium-sized sauté pans over medium-high heat for 1 minute.
- Add the olive oil and when hot, add the fish fillets, skin side up.
- Sear the fillets on the first side until golden brown, 1 to 2 minutes, then turn and sear the second side for 1 to 2 minutes.
- Remove the fish from the pan and transfer to a rack set over a plate to catch the juices.
- Return the pan to high heat, add the onion and sauté, stirring often, until lightly golden, 2 to 3 minutes.
- Add the garlic, jalapenos, lime wedges, tomato, oregano, and olives; sauté, stirring briskly for 1 minute.
- Add the white wine and boil until reduced by half, 2 to 3 minutes.
- Add the fish stock or clam juice and bring to a boil.
- Reduce heat to medium-low, return the fish fillets with their juices to the pan, cover, and simmer gently until opaque throughout, 1 to 3 minutes.
- Taste the broth and adjust seasonings as needed.
- Using a spatula, transfer the fish to warmed shallow bowls.
- Ladle the broth into the bowls, arranging some vegetables on top of each fillet, and serve immediately.
Tips & Substitutions
For a milder flavor, consider using a less spicy pepper or reducing the amount of jalapenos. If you can't find sea bass, halibut makes a great substitute in this Sea Bass Veracruzana recipe. Fresh herbs are key; if you can't find fresh oregano, use half the amount of dried oregano. Ensure your fish is dry before searing for a perfect crust.
Serving Suggestions
Serve this dish in shallow bowls with a side of fluffy rice or a light salad to balance the flavors. A fresh lime wedge adds a nice touch. This Sea Bass Veracruzana pairs beautifully with a crisp white wine or a light beer. For additional flavor, consider serving alongside Mexican Appetizer Roll-Ups for a festive meal.
Storage & Reheating
To store leftovers, place the fish and broth in an airtight container and refrigerate for up to 2 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can overcook the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Sea Bass Veracruzana contains roughly 579 calories, with 21g protein, 32g carbohydrates, and 42g fat. It is an excellent source of iron (64% of the Daily Value), dietary fiber (43% of the Daily Value), and protein (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2402mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely in the refrigerator before cooking. Pat the fish dry to ensure a good sear and prevent excess moisture from steaming the fish instead of searing it.
What can I substitute for fish stock?
If you don't have fish stock, bottled clam juice is a suitable alternative. You can also use vegetable broth for a lighter flavor, but keep in mind that it may change the overall taste of the dish. Aim for a low-sodium version to better control the seasoning.
Is it necessary to use olives in this recipe?
While olives add a briny flavor that complements the dish, you can omit them if desired. For a different flavor profile, consider adding capers or even diced green bell peppers for a fresh crunch and slight tang.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).