Sea Bass with Spicy Tomato Sauce
Source of Recipe
By The Culinary Institute of America, From The Culinary Institute of America
Recipe Introduction
Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply served over rice with black beans. In this recipe, we bake sea bass in the sauce, yielding complex flavors with little effort. Any firm-fleshed white fish will work fine if sea bass is not available.
List of Ingredients
2 tablespoon olive oil,
1/2 - Spanish onion, chopped fine
1 teaspoon garlic clove, minced
1 - jalapeno pepper, chopped, add to taste
1 tablespoon tomato paste,
2 teaspoon chili powder,
1/4 teaspoon ground cinnamon,
1/2 teaspoon ground coriander,
1 1/2 cup canned chicken broth,
2 - Roma tomatoes, cut into 1/2-inch dice
1/4 cup green olives, pitted, sliced
1/4 cup raisins,
1/4 teaspoon salt, to taste
1/4 teaspoon freshly cracked black pepper, to taste
4 - striped sea bass, 5 ounce fillets
Recipe
1 Preheat oven to 400 degrees F(200 degrees C). Heat oil in a large saute pan over medium-high heat. Add onion, garlic, and jalapeno and cook for 5 minutes. Add tomato paste, chili, cumin, cinnamon, and coriander; cook just until well combined, about 30 seconds.
2 Stir in broth, tomatoes, olives, and raisins. Bring mixture to a simmer over medium heat and reduce to a sauce consistency, about 10-12 minutes. Season finished sauce with salt and pepper.
3 While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.
4 Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.
5 Carefully remove fish to a bed of rice. Spoon extra sauce on fish as desired. Serve hot.
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