Chilean Sea Bass Veracruz

Servings:

Quantity

Ingredients

2, 6-8 oz.

Chilean sea bass, filet

1-2 each

Fresh lime juice

1-2 Tablespoons

Extra virgin olive oil

1/2 each

White onion, chopped

1 each

Jalapeño, sliced

1 Tablespoon

Capers

1 Tablespoon

Capers Brine

4 cloves

Garlic, chopped

1, 28 oz. can

Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree

1 cup

Castelvetrano olives, sliced

1 bunch

Fresh oregano

Garnish

Fresh cilantro

Marinate seabass in lime juice for 10 minutes (up to 30 minutes) before cooking.
In a large sauté pan with lid, heat olive oil over medium-high heat. Add onions and sauté until soft; about 3 to 5 minutes. Add jalapeño and sauté for an additional 3 to 5 minutes. Stir in capers, brine, and garlic. Sauté for a minute until garlic becomes fragrant. Add in Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, Castelvetrano olives and fresh oregano. Reduce heat and simmer sauce for 15 minutes.
Add sea bass and all the lime juice to the pan. Cover and cook until fish is cooked through and flakes easily with a fork; about 10 minutes.
Remove from heat, garnish seabass with cilantro and serve.

Tip: Serve over saffron rice

Recipe created by Peyton Pritikin on behalf of Mangia, Inc. ™