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Sea Bass with Spicy Tomato Sauce Picadillo Style


Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply served over rice with black beans. In this recipe, we bake sea bass in the sauce, yielding complex flavors with little effort. Any firm-fleshed white fish will work fine if sea bass is not available.

Serves: 4

2 tablespoon olive oil
1/2 each Spanish onion, chopped fine
1 tsp garlic clove, minced
1 each jalapeno pepper, chopped, add to taste
1 tablespoon tomato paste
2 tsp chili powder
1/4 tsp ground cinnamon
1/2 tsp ground coriander
1 1/2 cup canned chicken broth
2 each roma tomatoes, cut into 1/2-inch dice
1/4 cup green olives, pitted, sliced
1/4 cup raisins
1/4 tsp salt, to taste
1/4 tsp freshly cracked black pepper, to taste
4 each striped sea bass, 5 ounce fillets

Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large sauté pan over medium-high heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, jalapeno, tomato paste, chili, cumin, cinnamon, and coriander; cook until garlic aroma is apparent.

Stir in broth, tomatoes, olives, and raisins. Bring mixture to a simmer over medium heat and reduce to a sauce consistency, about 8 minutes. Season finished sauce with salt and pepper.

While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.

Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.

Carefully remove fish to a bed of rice. Spoon extra sauce on fish as desired. Serve hot.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.