Entree: Mexico – Veracruz (Gulf Coast Mexico) – Robalo a la Veracruzana (Sea Bass Veracruz-Style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 robalo (sea bass) fillets, skin-on, approx. 8 oz (225 g) each
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided
- 1 medium yellow onion, thinly sliced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 4 plum (Roma) tomatoes, peeled and chopped, or 3 cups (600 g) chopped ripe tomatoes
- 1/2 cup (75 g) pitted green olives, halved (preferably Spanish-style)
- 2 tbsp (30 g) capers, drained
- 1/2 cup (120 ml) dry white wine (or fish/vegetable stock)
- 1 bay leaf
- 1 small jalapeño, seeded and thinly sliced (optional) (about 15 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, plus extra for garnish
- 1 tbsp (15 ml) fresh lime juice
- 1 1/2 cups (280 g) long-grain white rice
- 3 cups (720 ml) water (for rice)
- 1 tbsp (15 ml) vegetable oil (for rice)
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 g) unsalted butter or 1 tbsp (15 ml) olive oil (for green beans)
- Lime wedges, for serving

Instructions

Short Description:
Fillets of robalo (sea bass) simmered in the classic Veracruz tomato, olive, and caper sauce, served with fluffy white rice and simply steamed green beans for a complete Gulf Coast main course.

Regional Notes:
This Veracruz version uses local robalo (sea bass) fillets instead of generic white fish and preserves the region's Spanish-influenced sauce of tomatoes, green olives, and capers. A splash of dry white wine and fresh parsley finish the sauce in the Gulf Coast style; a mild jalapeño may be added for a local touch.

1. Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add rice and toast 1–2 minutes. Add 3 cups (720 ml) water and 1 tsp (5 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. While rice cooks, season robalo fillets with salt and pepper on both sides. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Sear fillets skin-side down 3–4 minutes until the skin is crisp and golden; carefully flip and sear 1–2 minutes on the flesh side. Remove fillets to a plate and set aside (they will finish cooking in the sauce).
3. In the same skillet, add remaining 1 tbsp (15 ml) olive oil. Reduce heat to medium and add sliced onion; cook, stirring, until softened, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Add chopped tomatoes to the skillet and cook 6–8 minutes, breaking them down with the back of a spoon, until the mixture is saucy. Stir in white wine (or stock) and bay leaf; simmer 3 minutes to reduce slightly.
5. Stir in green olives, capers, and optional jalapeño. Taste and season with salt and pepper. Add chopped parsley and lime juice, then gently nestle the seared robalo fillets, skin-side up, into the sauce.
6. Cover the skillet (or partially cover) and simmer gently 4–6 minutes, depending on fillet thickness, until fish is opaque and flakes easily with a fork. Spoon sauce over the fillets once or twice while they cook. Remove bay leaf before serving.
7. Meanwhile, steam or blanch green beans: bring a saucepan of salted water to a boil, add green beans and cook 3–4 minutes until bright green and tender-crisp. Drain and toss with 1 tbsp (15 g) butter (or 1 tbsp/15 ml olive oil) and a pinch of salt and pepper.
8. To serve, divide rice among 4 plates, place a robalo fillet atop each mound of rice, spoon generous Veracruz sauce over the fish, and arrange green beans on the side. Garnish with extra chopped parsley and lime wedges.