From The Sea: Lubina Veracruzana Recipe
Chef and restaurateur Scott Myers’ love of Mexican food began on his first visit to the country at age seven, spending hours in the kitchen with his grandmother and aunts, helping prepare recipes...
Ingredients
- 2 1/4 pounds sea bass fillet (or white fish
- 1 lime
- 1 onion
- 2 small cloves
- 1/3 cup extra virgin olive oil
- 1 3/4 pounds ripe tomatoes
- 2 small bay leaves
- 1/2 teaspoon oregano
- 10 green olives
- 2 tablespoons capers
- 2 jalapeño chili peppers
- sea salt
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