Citrus and vermouth marinated sea bass with jalapeno
My husband half-remembered this recipe from his parents’ “Fresh Ways with Seafood” cookbook. His re-creation is completely delicious-with a fresh, buttery, vibrant, complex flavor and a nice jalapeno kick-and is our favorite fish recipe. We are usually too interested in eating to get a picture, but I’ll try for one next time we make it.
- 1 lb mild flavored white fish, like sea bass or corvina
- 1 large jalapeno, diced or minced
- 3 minced cloves of garlic
- 1 diced green onion
- Juice from 1 lime
- Juice from 1/2 lemon
- 2 Tbsp orange juice
- 1/2 C vermouth or other white wine
- 1 pinch mace or allspice
- Salt and pepper
- 2 pats of butter
1Preheat oven to 450. Mix all ingredients except fish and butter.
2Put fish in a baking dish; pour mixture over fish. Marinate for 15 minutes.
3Bake 10 minutes per inch of fish thickness. Our filets of corvina took 15 minutes.
4Remove from oven, add butter on top, serve
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