Sea Bass Veracruzana

Ingredients

Amount		Ingredient	Preparation
3/4	pound	sea bass	skinned, boned
2	tablespoons	olive oil	or butter
1	small	yellow onion	peeled
2	small	garlic cloves	peeled
1 1/2	each	jalapeno peppers	stemmed, diced
3/4	each	tomato	cored, seeded
1/2	cup	green olives
1	teaspoon	oregano
1	cup	white wine
1	cup	fish stock

Directions

Heat one very large or two medium sized saute pans over
medium high heat for a minute, then add butter/oil and melt.

When sizzling add fish filets seasoned with salt and pepper,
flesh side down and turn the heat to very high.

Sear the filets until golden brown and flip to sear in the other
side.

Remove filets from pan and reserve on a rack over a plate to
catch juices.

Return the pan to the heat, add onions and cook, stirring often
over high heat for 2-3 minutes.

Add the garlic, jalapeno slices, lime wedges, tomatoes,
oregano and olives and saute briskly 30 seconds more.

Add white wine and reduce to half. Add fish stock and bring to a boil, reduce to a simmer and return fish filets along with the juices to pan to finish cooking, covered, about 1-3 minutes depending upon the thickness of filets.

Taste broth and adjust seasoning (salt/pepper/oregano), then
serve immediately in soup plates with a generous puddle of
broth and garnish of vegetables atop.