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Old 05-04-2007, 08:53 AM   #1
MOF Dive Team
Join Date: Dec 2006
Location: Huntington Beach
Posts: 64
Default White Sea Bass Vera Cruz

Here is the best way WSB has turned out for me!

Start with the Vera Cruz sauce

One 14 oz can of diced tomatos
Half cup chopped green olives
2 chopped shallots or 1/2 small onion diced
2 cloves garlic minced
half bunch cilantro chopped

Saute shallots or onion with the garlic in a sauce pan with olive oil under med low heat (dont burn the garlic, if you do start over)
When the shallots and garlic get soft and shallots turn clear, add diced tomatos and cook uner med high heat for about 5 min. Stir in olives and reduce to a simmer for half and hour.

For the Fish

Pat dry skinned fillets and season with salt and pepper
Bring up the oven to 350
Heat a skillet with about a Tbs of olive oil untill the pan barely starts to smoke, sear the fillets for 45 sec to 1 min per side depending on thickness of fillet. Put the entire skillet with fish into the oven (rubber or plastic handles will not burn in the oven) for 20 min.

Plate the fish and spoon the tomato sauce over top and cover with chopped cilantro. Serve with some type of rice like a rissoto or wild rice! And nice bottle of Pinot Noir.

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