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
