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Sautéed Sea Bass with Pasilla Chile Sauce

Serves: 4

(Robalo con Salsa de Chile Pasilla)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Sea bass or other firm white fish, such as swordfish or halibut, are my choices for this unusual dish from the Pacific coast of Mexico. The fish is served hot on a bed of crisp chopped lettuce with the room-temperature sauce spooned over the top. The temperature contrasts of the components make it important to serve the dish as soon as it's assembled, or the lettuce will lose crispness and the fish will start to cool. (The sauce can be made up to 5 days ahead. Store, covered, in the refrigerator until shortly before serving. Chop the lettuce ahead and refrigerate until ready to assemble the dish.) Black beans and fried plantains go very well with the fish.

    4 (6- to 7-ounce) sea bass fillets, each about 3/4-inch thick
   2 tablespoons fresh lime juice
   1/4 teaspoon salt
   Pasilla Chile Sauce
   1 tablespoon vegetable oil
   2 cups chopped lettuce, such as romaine or iceberg
   2 medium tomatoes, thinly sliced

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1. Put the fish fillets on a plate. Drizzle with lime juice and sprinkle with salt. Cover and refrigerate about 30 minutes. Prepare the chile sauce while the fish marinates.

2. Heat the oil over medium heat in a large nonstick skillet and cook the fish 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve the fish on a bed of chopped lettuce with the sauce spooned on top. Garnish with sliced tomatoes.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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