Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baja Corvina Sea Bass With Shrimp Vera Cruz Sauce
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- #84643
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
kmorales
nutrition data
501 calories, 27 grams fat, 13 grams carbohydrates, 52 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 20, 2013
This was fantastic! I followed the recipe and also added some chopped jalapeno pepper for heat. My corvina took about 3 1/2 minutes per side. Do not hesitate to try this dish.....delicious!