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Baja Corvina Sea Bass

August 27, 2009

1 min read

2 – eight ounce sea bass filets
1 tablespoon flour
salt and pepper to taste
2 tablespoons vegetable oil

Dredge sea bass in flour and salt and pepper. Using a heavy sautee pan, over medium high heat, heat oil and cook sea bass for 1 ½ minutes per side. Set aside.

Shrimp Vera Cruz Sauce

3 ounces rock shrimp

1 ounce water

2 cloves garlic, crushed

1 small vine ripe tomato, diced

2 tablespoons red pepper, diced

2 tablespoons red onion, diced

1 tablespoon fresh cilantro, chopped

1 jalapeno, seeded, ribbed, and fine diced

1 tablespoon Canola oil

1 tablespoon black olives, sliced

1 fresh lime, cut in half

Method for Sauce

In a heavy skillet, over medium high heat, add the oil, garlic, onion and peppers. Cook for one minute. Add rock shrimp and water and cook for an additional minute. Add remaining ingredients, except for lime, and cook for one more minute.

Divide in half and pour over sea bass filets. Squeeze 1/2 lime over each filet. Serve immediately.