Steps to Make 20 Lb Largemouth Bass

Sea Bass Veracruz

It is most likely to be caught when casting farther from shore.

Recipe Summary Sea Bass Veracruz

A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

Ingredients | 20 Lb Largemouth Bass

2 cups Roma tomatoes, seeded and diced

½ cup chopped pimento-stuffed olives

½ cup cilantro

¼ cup jalapeno pepper, seeded and diced

3 tablespoons lime juice

2 tablespoons capers

¼ cup all-purpose flour

4 (6 ounce) fillets sea bass

salt to taste

ground black pepper to taste

6 tablespoons extra-virgin olive oil

¼ cup chicken broth

2 cups sliced onion

1 tablespoon minced garlic

2 bay leaves

1 teaspoon dried thyme

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.

Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.

Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.

Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.

Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Info | 20 Lb Largemouth Bass

prep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 4 fillets

TAG : Sea Bass Veracruz

World Cuisine Recipes, Latin American, Mexican,