2 six ounce Corvina filets
8 26-30 shrimp, raw, peeled & deveined
½ cup tomatoes, diced
1 garlic cloved, crushed
2 tablespoons green pepper, diced
½ cup chicken stock
1 tablespoon flat leaf parsley, chopped
½ teaspoon cumin
pinch of crushed chilis
salt and pepper to taste
juice of ½ fresh lime
1 teaspoon olive oil
1 tablespoon butter, softened
In a sauté pan over medium high heat, add oil and bring to temperature. Sprinkle salt and pepper on bass and add to pan with shrimp and garlic and cook for two minutes.
Add tomatoes, green pepper, and ½ of the parsley and cook for one more minute. Turn bass and shrimp and add the crushed chilis, lime juice and ½ of the chicken stock. Cook for 2 to 3 more minutes. Turn heat to low and add butter and remaining chicken stock. Add remaining parsley and combine well. Serve over white rice.