Sea Bass with Spicy Tomato Sauce

Recipe Categories: All Recipes | Seafood Entrees | Seafood

Prep time: 15 min

Cook time: 30 min

Serves: 4

This recipe for Omaha steaks Sea Bass is a fiery dish with Spanish flair. Fish is seasoned with salt and pepper then baked with a spicy tomato sauce made from garlic, jalapeno, and yellow onion, and flavored with chili powder, cumin, and cinnamon.

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Chilean Sea Bass

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4 (5 oz.) fillets

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Ingredients

4 Omaha Steaks Sea Bass portions, thawed
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

Preparation

Preheat oven to 400°.
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.
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.
While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.
Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.
Carefully remove fish. Spoon extra sauce on fish as desired. Serve hot.