Sea Bass Vera Cruz

Written by 
The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 
300
protein 
22 g
sodium 
181 mg
carbohydrates 
14 g
fat 
7 g
fiber  
2 g
cholesterol 
45 mg
Servings 
4
Ingredients 

4 4-oz sea bass fillets
¼ cup dry cornmeal
Pinch sea salt
Pinch ground black pepper
2 tsp canola oil

Vera Cruz Sauce
½ cup diced Roma tomatoes
½ cup diced red bell peppers
½ cup diced red onions
¼ cup Kalamata olives
2 Tbsp minced garlic 
¼ cup tequila
¼ cup fresh lime juice
2 Tbsp chopped fresh cilantro
1 tsp olive oil

Instructions 
  1. Preheat oven to 400F. 
  2. In a small bowl, mix cornmeal, salt and pepper. Coat sea bass in cornmeal mixture. In a large sauté pan, sear fish over medium heat for 1 minute on each side. Finish in the oven for 5 to 10 minutes.
  3. Heat a medium sauté pan with olive oil. Sauté garlic and vegetables until tender. Add tequila and reduce. Add lime juice and cilantro.
  4. Serve 1 fish fillet with ¼ cup sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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