Yucatan-Style Baked Bass
a 3-to-4 lb. striped bass
Juice of 1 lemon & 1 orange
Coarse sea salt & freshly ground white pepper, to taste
4 fl. oz. olive oil
1 small onion, coarsely chopped
1 clove garlic
4 medium tomatoes, peeled
2 green chilies, peeled
dash of ground cinnamon & allspice (opt.)
8 fl. oz. water
2 tsp capers
Marinate fish in citrus juices, salt, & pepper for 1 hr.
Meanwhile, purée reamining ingredients except the capers. Put the mixture in a saucepan; simmer for 10-15 minutes, or until thick.
In heavy pan large enough to hold the fish easily, put some of the purée. Arrange fish on top and cover with rest of the mixture. Simmer fish, uncovered, until cooked. Remove to heated dish, pour on the sauce, and decorate with capers. Serve with rice and a bottle of Chardonnay.