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White Sea Bass, Veracruz!

Best Sauce For Sea Bass!

First of all, our white sea bass are biting, it's time for a white sea bass recipe! I love pan fried white sea bass, but what's the best sauce for sea bass? How about a traditional Mexican Veracruz salsa.

This new recipe is has its origins in Spain. Where the Veracruz salsa is made with tomatoes, olives and capers. And, I've found that this is the best sauce for sea bass when it's pan fried. Simply put, it's out of the world good!

Did you know that sea bass makes for another classic Mediterranean dish called Bouillabaisse? Check out my French Bouillabaisse, it's the perfect stew for fishermen.

La Jolla White Sea Bass

Chris' sea bass, straight out of the La Jolla kelp bed!

Chris Blevin's La Jolla monster!

My white sea bass fillets came from another kayaking buddy, Chris Blevins. Chris is following the foot steps of another kayaker, Brian Fagan. Last year, Brian's 74 pound white sea bass currently holds the IGFA record all tackle record. Although, Chris' monster didn't break Brian's record, it's still consider a monster, at 64.7 pounds.

Pan Fried White Sea Bass Veracruz (serves 4)

2lbs sea bass 1-in fillets, cut into 4 pieces, skin on or off

4 whole tomatoes

1 medium onion quartered

3 tablespoons fresh parsley, chopped

1 lime juiced

Kosher salt

Coarse black pepper

10 green olives, with or without pimentos

4 tablespoons capers, one per serving

7 tablespoons extra virgin olive oil

1 cup General All Purpose flour

Make The Best Sauce For Sea Bass!

1. Start by roasting the tomatoes and onion on the grill. Or, in the oven at 350F, 45 minutes. Moreover, roast until caramelized and softened.

2. To make the Veracruz salsa, add the tomatoes, onions, parsley, 3 tablespoons of olive oil, pinch of salt and pepper and the juice of one lime in a food processor. Then, blend only for a few seconds so that the sauce is still chunky.

Cooking The Pan Fried White Sea Bass Fillet

3. First, place the flour into a rectangular shallow container. Now, start heating 4 tablespoons of olive oil in a frying pan. Prepare the white sea bass fillets by patting them dry, and seasoning both sides with a liberal amount of salt. Then, dip the fillets into a flour, while giving them a good coating. Next, place the 2 fillets in the hot frying pan and cook until each side is golden brown. All in all, this should take no longer than 2-3 minutes per side.

4. Now, just Before serving, give the green olives a coarse chop. Then, serve one fillet per plate, topped with the Veracruz salsa then garnished with olives and capers. And, believe me, this is the best sauce for sea bass ever!

NEED SOME KITCHEN STUFF? 🙂 Here's a great way to support Fisherman's Belly. Use our

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Meet The



I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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Thanks for submitting your question. I'll get back with you as soon as possible. Yanni

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