Kat's
Sea
Bass
Veracruz
2 pounds Chilean Sea Bass steaks
1 teaspoon coarsely ground pepper
1 teaspoon salt
2 tablespoon olive oil
4 limes
3 large tomatoes, chopped coarsely
1 green bell pepper, chopped coarsely
6 green onions, chopped into 1/2-inch pieces
1/4 cup pickled jalapenos, chopped, plus 1 tablespoon juice from bottle
1/4 cup green olives, chopped, plus 2 tablespoon juice from bottle
4 cloves garlic, sliced thinly
Preheat oven to 375 degrees. Rinse sea bass under cold water and pat dry.
Sprinkle fish with salt and pepper. Rub bottom of a 9 x 13-inch Pyrex baking
dish with 1 tablespoon olive oil. Arrange sea bass in dish. Squeeze the juice of
three limes and set aside. Slice the fourth lime. Chop remaining ingredients
according to directions above. Top and surround fish with chopped tomatoes, bell
pepper, green onions, jalapeno, olives and garlic. Sprinkle lime, jalapeno and
olive juices and 1 tablespoon olive oil over fish. Lay lime slices on top of
fish. Cover baking dish tightly with foil. Bake in center of oven 25 to 30
minutes.
The best philosophy is to do one's duties, to take the world as
it comes, submit respectfully to one's lot, and bless the goodness that has
given us so much happiness with it, whatever it is.
- Horace Walpole