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Striped Bass Veracruz
by Chef Avram Wiseman
RECIPE

 Yield: 1- 8 oz. portion


Ingredients:

1 ea. Striped bass filet, boneless

½ medium onion, small dice

2 garlic cloves, minced

½ lemon, juiced

4 oz. fish stock

3 tbsp tomato juice

½ jalapeno pepper, diced

2 tomatoes, diced, canned

5 stuffed green olives, quartered

½ tsp sugar

1 cinnamon stick

1 sprig fresh thyme

1 tsp capers

½ cup seasoned flour

1 tbsp chopped cilantro

3 sprigs cilantro for garnish

¼ cup olive oil

salt and pepper to tast


 Directions:


Season the flour to taste with salt

and pepper. Dredge the filet in the

seasoned flour and pat off the

excess.

Place the filet into a heated sauté

pan coated with the oil.

When one side is a golden brown

color, turn the fish to brown the

other side. Remove the filet and

reserve. Pour out excess oil and

add the onions, garlic thyme,

cinnamon and sweat over low

heat. Add all other ingredients

except cilantro and bring to a slow

simmer. Replace the fish filet into

the sauce. Simmer for 5 minutes.

Add the chopped cilantro.

Place the cooked fish on a plate

and top with the Veracruz sauce.

Garnish with cilantro sprigs and

serve immediately
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