Sea Bass with Spicy Tomato Sauce
Sea Bass with Spicy Tomato Sauce
  • 15 min
    Prep Time
  • 30 min
    Cook Time
  • 4

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  • 4 Omaha Steaks Sea Bass portions, thawed
  • 1 pkg. Omaha Steaks Classic Spanish Rice
  • 2 Tbsp. olive oil
  • 1/2 small yellow onion, chopped fine
  • 1 tsp. garlic clove, minced
  • 1 jalapeño pepper, chopped
  • 1 Tbsp. tomato paste
  • 2 tsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground coriander
  • 1-1/2 cup chicken broth
  • 2 Roma tomatoes, diced into 1/2-inch cubes
  • 1/4 cup green olives, sliced
  • 1/4 cup raisins
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  1. Preheat oven to 400°.
  2. Heat oil in a large saute pan over medium-high heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, jalapeño, tomato paste, chili, cumin, cinnamon, and coriander; cook until garlic aroma is apparent.
  3. Stir in broth, tomatoes, olives, and raisins. Bring mixture to a simmer over medium heat and reduce to a sauce consistency, about 8 minutes. Season finished sauce with salt and pepper.
  4. While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.
  5. Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.
  6. Carefully remove fish to a bed of Omaha Steaks Spanish Rice. Spoon extra sauce on fish as desired. Serve hot.
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