Wednesday, October 24, 2012

Chilean Lapu Lapu Veracruz

Chilean Lapu Lapu Veracruz  

Makes 4 servings


3/4pound Chilean Lapu Lapu steaks or halibut steaks, or any sea bass, skinned, boned and cut into 1-inch cubes
3tablespoons lime juice, divided
1/8teaspoon black pepper
4large tomatoes, seeded and diced
1large onion, diced
3large cloves garlic, finely minced
2to 3 serrano peppers,* seeded and finely chopped
Olive oil cooking spray
2tablespoons chopped fresh cilantro
3cups hot cooked rice


1.Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes, but not more than 30 minutes.
2.Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
3.Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
4.Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired.

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