White Seabass with Shrimp Vera Cruz Sauce Print Email

2 California White Seabass filets, or Corvina (8 oz ea) or other firm fleshed fillet
1 tablespoon flour
salt and pepper to taste
2 tablespoons vegetable oil

3 ounces rock shrimp or any Gulf shrimp
1 ounce water
2 cloves garlic, crushed
1 small vine ripe tomato, diced
2 tablespoons red pepper, diced
2 tablespoons red onion, diced
1 tablespoon fresh cilantro, chopped
1 jalapeno, seeded, ribbed, and fine diced
1 tablespoon canola oil
1 tablespoon black olives, sliced
2 fresh lime halves

For the bass: Dredge sea bass in flour and salt and pepper. Using a heavy saute pan, over medium high heat, heat oil and cook sea bass for 1 1/2 minutes per side. Set aside on individual plates.

For the Vera Cruz sauce: In a heavy skillet, over medium high heat, add the oil, garlic, onion and peppers. Cook for one minute. Add rock shrimp and water and cook for an additional minute. Add remaining ingredients, except for lime, and cook for one more minute.

Divide in portions and pour over sea bass filets. Squeeze lime half over each filet. Serve immediately. – adapted from cdkitchen.com