Chilean Sea Bass Veracruz

Chilean Sea Bass Veracruz Recipe - A Delicious Dish from Chile

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Chilean Sea Bass Veracruz is a delicious and flavorful dish that combines the delicate taste of sea bass with the bold flavors of a traditional Veracruz sauce. This dish is perfect for a special dinner or a weekend meal with family and friends.

History

The recipe for Chilean Sea Bass Veracruz originates from the coastal region of Veracruz, Mexico. The dish is inspired by the vibrant and colorful cuisine of the region, which is known for its use of fresh seafood and bold spices. The combination of fresh tomatoes, onions, garlic, and serrano peppers creates a rich and flavorful sauce that perfectly complements the tender and flaky sea bass.

Ingredients

0.75 lb (340 g) chilean sea bass steaks, skinned, boned, and cut into 1" cubes (or use halibut steaks)
3 tbsp lime juice, divided
0.13 tsp freshly-ground black pepper
4 large tomatoes, seeded and diced
1 large onion, diced
3 large garlic cloves, finely minced
2 serrano peppers, seeded and finely chopped (use 3 for spicier taste)
nonstick olive oil cooking spray, as needed
2 tbsp chopped fresh cilantro
3 cups hot cooked rice

How to prepare

Place the fish, 1 tbsp of lime juice, and black pepper in a small bowl.
Stir well and let it marinate for at least 15 minutes but not more than 30 minutes.
Meanwhile, combine the tomatoes, onion, and garlic in a medium bowl.
Stir in the serrano peppers and mix well.
Spray a medium nonstick skillet with cooking spray and heat it over high heat.
Add the fish and cook and stir for 2 to 3 minutes or until lightly browned.
Reduce the heat to medium, cover, and cook for about 5 minutes, stirring occasionally, or until the fish just begins to flake.
Remove the fish to a clean bowl and set it aside.
Return the skillet to medium heat and add the tomato mixture.
Cook and stir for about 3 minutes or just until the onions are soft.
Return the fish to the skillet and cook and stir for 2 minutes.
Remove from heat.
Add the remaining 2 tbsp of lime juice and cilantro.
Serve over rice.
Garnish, if desired.

Variations

Substitute the sea bass with another type of white fish, such as halibut or cod.
Add olives or capers to the Veracruz sauce for an extra burst of flavor.
Use different herbs and spices, such as oregano or cumin, to customize the dish to your taste preferences.

Cooking Tips & Tricks

Make sure to marinate the fish for at least 15 minutes to allow the flavors to penetrate the meat.

- Be careful not to overcook the fish, as it can become dry and tough.

- Adjust the amount of serrano peppers to suit your taste preferences - more peppers for a spicier dish, fewer peppers for a milder flavor.

- Garnish with fresh cilantro for a pop of color and added freshness.

Serving Suggestions

Serve Chilean Sea Bass Veracruz over a bed of hot cooked rice for a complete and satisfying meal. Pair with a side salad or steamed vegetables for added nutrition.

Cooking Techniques

The key to cooking Chilean Sea Bass Veracruz is to cook the fish just until it begins to flake, ensuring that it remains tender and moist. The Veracruz sauce should be cooked until the onions are soft and the flavors have melded together.

Ingredient Substitutions

If you are unable to find Chilean Sea Bass, you can substitute it with another type of white fish, such as halibut or cod. You can also use canned tomatoes in place of fresh tomatoes if they are not in season.

Make Ahead Tips

You can marinate the fish and prepare the Veracruz sauce ahead of time to save time on the day of cooking. Store the marinated fish in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve Chilean Sea Bass Veracruz in a shallow bowl over a mound of hot cooked rice. Garnish with fresh cilantro and a wedge of lime for a pop of color and added freshness.

Pairing Recommendations

Chilean Sea Bass Veracruz pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve with a refreshing glass of iced tea or sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftovers of Chilean Sea Bass Veracruz in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chilean Sea Bass Veracruz contains approximately 350 calories.

Carbohydrates

Each serving of Chilean Sea Bass Veracruz contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chilean Sea Bass Veracruz contains approximately 12 grams of fats.

Proteins

Each serving of Chilean Sea Bass Veracruz contains approximately 25 grams of proteins.

Vitamins and minerals

Chilean Sea Bass is a good source of vitamins B6 and B12, as well as minerals such as selenium and potassium.

Alergens

This recipe contains fish and may not be suitable for individuals with fish allergies.

Summary

Chilean Sea Bass Veracruz is a nutritious and well-balanced meal that provides a good source of proteins, healthy fats, and essential vitamins and minerals.

Summary

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chilean Sea Bass Veracruz. It was a warm summer day, and I had just arrived in the bustling city of Veracruz, Mexico. The salty sea breeze filled the air, and the sound of mariachi music echoed through the streets. I had always been drawn to the vibrant culture and delicious cuisine of Mexico, and I was eager to learn as much as I could during my time there.

As I wandered through the colorful markets, I stumbled upon a small, unassuming seafood stall tucked away in a corner. The aroma of fresh fish and spices wafted towards me, and I knew I had to stop and investigate. The friendly fishmonger greeted me with a warm smile and began to regale me with stories of his family's fishing traditions and the unique dishes they had perfected over the years.

One dish, in particular, caught my attention - Chilean Sea Bass Veracruz. The fishmonger described it as a flavorful and aromatic dish that combined the delicate sweetness of Chilean sea bass with the bold flavors of Veracruz-style cooking. He explained that the dish was a fusion of Spanish and indigenous Mexican cuisines, with influences from the region's rich history and diverse culinary traditions.

Intrigued by the description, I asked the fishmonger if he would be willing to share the recipe with me. He chuckled and said that the recipe was a closely guarded family secret, passed down through generations. However, he saw the curiosity and passion in my eyes and agreed to teach me how to make it.

We spent the afternoon preparing the dish together, carefully selecting the freshest ingredients and combining them in just the right proportions. The fishmonger guided me through each step, explaining the significance of each ingredient and technique. As we worked, I marveled at the way the flavors and aromas melded together, creating a symphony of taste and texture.

Finally, after hours of preparation and anticipation, the Chilean Sea Bass Veracruz was ready. The fish glistened with a golden sheen, the tangy tomatoes and olives mingling with the rich, buttery sea bass. I took a bite, and my taste buds exploded with delight. The dish was a perfect balance of sweet, savory, and spicy, each bite a revelation of flavor and complexity.

I thanked the fishmonger profusely for sharing his family's recipe with me, and he smiled warmly, pleased to have passed on a piece of his culinary heritage. As I walked back to my humble abode, I reflected on the incredible experience I had just had. The recipe for Chilean Sea Bass Veracruz was not just a dish - it was a story, a journey through time and culture, a connection to the people and traditions that had shaped it.

Since that day in Veracruz, I have made Chilean Sea Bass Veracruz countless times, each time with a sense of reverence and gratitude for the knowledge and wisdom that had been passed down to me. The dish has become a staple in my repertoire, a reminder of the power of food to bring people together and bridge the gaps between cultures.

As I sit here, penning this story, I can't help but smile at the memories that flood back to me. The taste of Chilean Sea Bass Veracruz will always remind me of that fateful day in Veracruz, of the kindness and generosity of the fishmonger who shared his recipe with me, and of the magic that happens when people come together to create something truly special. And for that, I am forever grateful.