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Sea Bass Vera Cruz With Tomatillo Salsa




Source of Recipe


Internet


List of Ingredients




1 cup diced tomatillos
2 Serrano chiles, diced
1 cup diced white onion (rinsed in cold water)
1 teaspoon salt
1/2 teaspoon Mexican oregano
1 teaspoon sugar
1 bunch cilantro, chopped


Combine all ingredients and allow to sit for two hours before serving.

Sauce Vera Cruz:
1/2 cup sliced white onion
1 teaspoon chopped garlic
Juice of two limes
Zest of one lime
1 Serrano chile, chopped
3 tablespoons oregano
3 cups puree of tomato
Pinch of ground cinnamon
1/2 cup sliced Manzanillo olives
1 teaspoon chile powder
Salt and pepper to taste
6 oz. Cacique Ranchero cheese, cut into 1/4 slices

Saute the onions and garlic until translucent. Add the chile, oregano, lime juice, lime zest and chile powder and cook on medium for 5 minutes. Add the rest of the ingredients and stew slowly for 30 minutes.

Roast four 7 ounce sea bass filets in oven at 400 degrees for 7 minutes per inch. Serve the roasted fish on a bed of roasted potatoes (1-1/2 pounds red potatoes, cut in half and roasted on a baking sheet in oil at 375 degrees until done) and a slice of Ranchero cheese. Surround with Vera Cruz Sauce and top with Tomatillo Salsa.

Recipe