***Bass*** 2 sea bass filets (8 ounce size) 1 tablespoon flour salt and pepper, to taste 2 tablespoons vegetable oil ***Shrimp Vera Cruz Sauce*** 3 ounces rock shrimp 1 ounce water 2 cloves garlic, crushed 1 small vine ripe tomato, diced 2 tablespoons red bell 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.
501 calories, 27 grams fat, 13 grams carbohydrates, 52 grams proteinper serving. This recipe is low in carbs.