Chilean Sea Bass Veracruz the Editors of Publications International, Ltd.
Chilean Sea Bass Veracruz
Makes 4 servings
|3/4||pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes|
|3||tablespoons lime juice, divided|
|1/8||teaspoon black pepper|
|4||large tomatoes, seeded and diced|
|1||large onion, diced|
|3||large cloves garlic, finely minced|
|2||to 3 serrano peppers,* seeded and finely chopped|
|Olive oil cooking spray|
|2||tablespoons chopped fresh cilantro|
|3||cups hot cooked rice|
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes, but not more than 30 minutes.
- Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
- Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
- Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired.
|Serving Size:||1-1/2 cups sea bass mixture with 3/4 cup cooked rice|
|Calories from Fat||8 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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