Striped Bass Veracruz-Style

  • Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 1 hr 5 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1 (4 to 4 1/2-pound) whole striped bass, cleaned and scaled, with tail and head on

1 tablespoon plus 1 1/4 teaspoons salt

1/3 cup lime juice

1/4 cup olive oil

1 medium onion, thinly sliced

6 cloves garlic, thinly sliced

4 pounds ripe tomatoes, peeled and coarsely chopped

3 bay leaves

1 teaspoon dried Mexican oregano, crumbled

1 1/2 cups pitted green olives, halved

1/4 cup capers, drained

1/3 to 1/2 cup pickled jalapeno peppers, stemmed, seeded and sliced (preferably a Mexican brand)

Extra-virgin olive oil, for drizzling

Chopped parsley leaves, for garnishing

Mexican-style White Rice, for serving, recipe follows

1 (4 to 4 1/2-pound) whole striped bass, cleaned and scaled, with tail and head on

1 tablespoon plus 1 1/4 teaspoons salt

1/3 cup lime juice

1/4 cup olive oil

1 medium onion, thinly sliced

6 cloves garlic, thinly sliced

4 pounds ripe tomatoes, peeled and coarsely chopped

3 bay leaves

1 teaspoon dried Mexican oregano, crumbled

1 1/2 cups pitted green olives, halved

1/4 cup capers, drained

1/3 to 1/2 cup pickled jalapeno peppers, stemmed, seeded and sliced (preferably a Mexican brand)

Extra-virgin olive oil, for drizzling

Chopped parsley leaves, for garnishing

Mexican-style White Rice, for serving, recipe follows

1 (4 to 4 1/2-pound) whole striped bass, cleaned and scaled, with tail and head on

1 tablespoon plus 1 1/4 teaspoons salt

1/3 cup lime juice

1/4 cup olive oil

1 medium onion, thinly sliced

6 cloves garlic, thinly sliced

4 pounds ripe tomatoes, peeled and coarsely chopped

3 bay leaves

1 teaspoon dried Mexican oregano, crumbled

1 1/2 cups pitted green olives, halved

1/4 cup capers, drained

1/3 to 1/2 cup pickled jalapeno peppers, stemmed, seeded and sliced (preferably a Mexican brand)

Extra-virgin olive oil, for drizzling

Chopped parsley leaves, for garnishing

Mexican-style White Rice, for serving, recipe follows

Mexican-style White Rice:

2 tablespoons vegetable oil or olive oil

1 1/2 cups long-grain white rice

1/2 cup finely chopped white onions

1 large or 2 small cloves garlic, minced

2 1/2 cups chicken stock or low-sodium canned chicken broth

1 teaspoon salt, or to taste

Mexican-style White Rice:

2 tablespoons vegetable oil or olive oil

1 1/2 cups long-grain white rice

1/2 cup finely chopped white onions

1 large or 2 small cloves garlic, minced

2 1/2 cups chicken stock or low-sodium canned chicken broth

1 teaspoon salt, or to taste

Mexican-style White Rice:

2 tablespoons vegetable oil or olive oil

1 1/2 cups long-grain white rice

1/2 cup finely chopped white onions

1 large or 2 small cloves garlic, minced

2 1/2 cups chicken stock or low-sodium canned chicken broth

1 teaspoon salt, or to taste

Directions

  1. Using a sharp knife, make several deep diagonal slits into the flesh of the fish on both sides. Place the fish in a non-reactive baking dish and rub well on both sides with 1 tablespoon of the salt and the lime juice. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  2. In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes, bay leaves, oregano, olives, capers, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
  3. Preheat the oven to 350 degrees F.
  4. Lightly oil a roasting pan or large, deep casserole dish and place the fish in the pan. Pour the hot tomato sauce over the fish and drizzle with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish with a sprinkling of chopped parsley and serve with Mexican-style white rice.
  1. Using a sharp knife, make several deep diagonal slits into the flesh of the fish on both sides. Place the fish in a non-reactive baking dish and rub well on both sides with 1 tablespoon of the salt and the lime juice. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  2. In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes, bay leaves, oregano, olives, capers, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
  3. Preheat the oven to 350 degrees F.
  4. Lightly oil a roasting pan or large, deep casserole dish and place the fish in the pan. Pour the hot tomato sauce over the fish and drizzle with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish with a sprinkling of chopped parsley and serve with Mexican-style white rice.
  1. Using a sharp knife, make several deep diagonal slits into the flesh of the fish on both sides. Place the fish in a non-reactive baking dish and rub well on both sides with 1 tablespoon of the salt and the lime juice. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  2. In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes, bay leaves, oregano, olives, capers, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
  3. Preheat the oven to 350 degrees F.
  4. Lightly oil a roasting pan or large, deep casserole dish and place the fish in the pan. Pour the hot tomato sauce over the fish and drizzle with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish with a sprinkling of chopped parsley and serve with Mexican-style white rice.

Mexican-style White Rice:

Yield: 6 servings
  1. Heat the oil in a medium saucepan and, when hot, add the rice and onions and cook, stirring frequently, until the rice is opaque and the onion is soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and salt and stir well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, undisturbed, for 20 minutes. Remove from the heat and allow rice to sit for 10 to 15 minutes, undisturbed, before serving. Fluff with a fork and serve.

Mexican-style White Rice:

Yield: 6 servings
  1. Heat the oil in a medium saucepan and, when hot, add the rice and onions and cook, stirring frequently, until the rice is opaque and the onion is soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and salt and stir well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, undisturbed, for 20 minutes. Remove from the heat and allow rice to sit for 10 to 15 minutes, undisturbed, before serving. Fluff with a fork and serve.

Mexican-style White Rice:

Yield: 6 servings
  1. Heat the oil in a medium saucepan and, when hot, add the rice and onions and cook, stirring frequently, until the rice is opaque and the onion is soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock and salt and stir well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, undisturbed, for 20 minutes. Remove from the heat and allow rice to sit for 10 to 15 minutes, undisturbed, before serving. Fluff with a fork and serve.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …