Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Season the fish fillets with salt and pepper. Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter. When the butter is sizzling, add the fillets flesh side down and turn the heat to very high. Sear the fillets until golden brown and flip to sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.

Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.

Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.

IDEAS YOU'LL LOVE

Blackened Sea Bass

Recipe courtesy of Cheryl Smith

Sauteed Chilean Sea Bass

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Fiesta Rosa Sea Bass

Recipe courtesy of Robert Irvine

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Tangerine Grilled Sea Bass

Recipe courtesy of No Author

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking