Striped Bass Veracruz Print Email

4 Colorado Striped Bass fillets, about 2 lbs
1 tsp canola oil
Tony’s Ravin’ Red Chile Seasoning to taste
2 TBS olive oil (Picual preffered)
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 cup sliced green olives
Salt and pepper
Fresh lime wedges

Brush fillets with 1 tsp canola oil, sprinkle to taste with Tony’s Ravin’ Red Chile Seasoning or your favorite seasoning blend and set aside, refrigerated. When ready to cook, preheat broiler. If you would prefer, the fillets can also be sautéed, grilled or roasted.

Heat olive oil in saucepan. Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat until slightly thickened, 8-10 minutes. Season to taste with salt and pepper. Remove from heat and spoon onto four plates. Top with fish fillet, squeeze with lime and serve. Great with rice. Serves 4-6