2poundswhole black sea bassskin removed, cut into small cubes
1/2 cup extra-virgin olive oil
1small onion, finely chopped
4 cloves garlic, sliced thin
1 red bell pepper, diced, small
1tablespoon capers, rinsed and drained
1 piquillo pepper or pimientos, diced, small, bottle is fine
1/4 cup white wine vinegar
1 teaspoon dried oregano
1/4cup fresh cilantro, chopped
Sliced avocado and lime wedgesfor garnish
Season fish with salt and pepper. In a large sauté pan, heat olive oil over medium heat; then add fish and sauté until opaque, 3–4 minutes. Remove with a slotted spoon to a deep plate and keep warm.
In the same pan, sauté onion with garlic and bell pepper until translucent, 5 minutes. Add capers, piquillo pepper, vinegar, bay leaf, oregano, and cilantro; season with salt and mix well. Pour over cooked fish. Let cool to room temperature. Serve with avocado slices and lime wedges.
Amount Per Serving
Calories 349Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 4g20%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.