Mexican-style Striped Bass Print Email

2 pounds of bass fillets
1 small tomato, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup butter
1/4 cup green chili salsa
2 TBS lemon juice
3 TBS black olives
1 TBS parsley, minced
1 garlic clove, minced
salt, hot pepper sauce
1/4 cup dry white wine

Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13 X 9 X 2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place the bass fillets on top of sauce and spoon some sauce over each bass fillet. Cover and bake for about 20 minutes, depending on thickness of the bass fillets. –