Smothered Sea Bass


4 tablespoons flour
6 each (8 oz.) sea bass fillets
¼ cup vegetable oil
¾ cup chopped onions
2 serrano Chile peppers, seeded and chopped
2 cloves garlic, minced
2 ripe tomatoes, chopped
6 tomatillos, roasted and chopped

Season flour with salt and pepper and lightly dust sea bass fillets.  Heat oil in a large skillet over medium heat; fry fillets on both sides until golden brown and fish flakes with a fork.  Transfer to warm serving platter; keep warm. Set skillet aside.  Process rest of ingredients until finely chopped; transfer to skillet.  Cook and stir over medium heat until sauce thickens slightly.  Ladle over fish and serve immediately.  Serves 6.


No comments yet

Leave a comment

Log In to leave a comment

© Copyright 2018 Dixon Fisheries, Inc. All rights reserved. Privacy Policy | Site Map