Receta Chilean Sea Bass Veracruz
by Global Cookbook

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	Raciónes: 4

Ingredientes

3/4 lb Chilean sea bass steaks skinned, boned, and cut into 1" cubes ( or possibly use halibut steaks)
3 Tbsp. lime juice divided
1/8 tsp freshly-grnd black pepper
4 lrg tomatoes seeded and diced
1 lrg onion diced

3 lrg garlic cloves finely chopped
2 x serrano peppers - (to 3) seeded, and finely minced Nonstick extra virgin olive oil cooking spray as needed
2 Tbsp. minced fresh cilantro
3 c. warm cooked rice

Place fish, 1 Tbsp. lime juice and black pepper in small bowl. Stir well and let marinate at least 15 min but not more than 30 min.
Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
Spray medium nonstick skillet with cooking spray; heat over high heat. Add in fish; cook and stir 2 to 3 min or possibly till lightly browned. Reduce heat to medium; cover and cook about 5 min, stirring occasionally, or possibly till fish just begins to flake. Remove fish to clean bowl; set aside.
Return skillet to medium heat; add in tomato mix. Cook and stir about 3 min or possibly just till onions are soft. Return fish to skillet; cook and stir 2 min. Remove from heat. Add in remaining 2 Tbsp. lime juice and cilantro.
Serve over rice. Garnish, if you like.
This recipe yields 4 servings.
Caution: Serrano peppers can sting and irritate the skin; wear rubber gloves when handling peppers and don't touch eyes. Wash hands after handling.