1 (4 to 4 1/2-pound) whole striped bass, cleaned and scaled, with tail and head on
1 tablespoon plus 1 1/4 teaspoons salt
1/3 cup lime juice
1/4 cup olive oil
1 medium onion, thinly sliced
6 cloves garlic, thinly sliced
4 pounds ripe tomatoes, peeled and coarsely chopped
3 bay leaves
1 teaspoon dried Mexican oregano, crumbled
1 1/2 cups pitted green olives, halved
1/4 cup capers, drained
1/3 to 1/2 cup pickled jalapeno peppers, stemmed, seeded and sliced (preferably a Mexican brand)
Extra-virgin olive oil, for drizzling
Chopped parsley leaves, for garnishing
Mexican-style White Rice, for serving, recipe follows
1 (4 to 4 1/2-pound) whole striped bass, cleaned and scaled, with tail and head on
1 tablespoon plus 1 1/4 teaspoons salt
1/3 cup lime juice
1/4 cup olive oil
1 medium onion, thinly sliced
6 cloves garlic, thinly sliced
4 pounds ripe tomatoes, peeled and coarsely chopped
3 bay leaves
1 teaspoon dried Mexican oregano, crumbled
1 1/2 cups pitted green olives, halved
1/4 cup capers, drained
1/3 to 1/2 cup pickled jalapeno peppers, stemmed, seeded and sliced (preferably a Mexican brand)
Extra-virgin olive oil, for drizzling
Chopped parsley leaves, for garnishing
Mexican-style White Rice, for serving, recipe follows
1 (4 to 4 1/2-pound) whole striped bass, cleaned and scaled, with tail and head on
1 tablespoon plus 1 1/4 teaspoons salt
1/3 cup lime juice
1/4 cup olive oil
1 medium onion, thinly sliced
6 cloves garlic, thinly sliced
4 pounds ripe tomatoes, peeled and coarsely chopped
3 bay leaves
1 teaspoon dried Mexican oregano, crumbled
1 1/2 cups pitted green olives, halved
1/4 cup capers, drained
1/3 to 1/2 cup pickled jalapeno peppers, stemmed, seeded and sliced (preferably a Mexican brand)
Extra-virgin olive oil, for drizzling
Chopped parsley leaves, for garnishing
Mexican-style White Rice, for serving, recipe follows
2 tablespoons vegetable oil or olive oil
1 1/2 cups long-grain white rice
1/2 cup finely chopped white onions
1 large or 2 small cloves garlic, minced
2 1/2 cups chicken stock or low-sodium canned chicken broth
1 teaspoon salt, or to taste
2 tablespoons vegetable oil or olive oil
1 1/2 cups long-grain white rice
1/2 cup finely chopped white onions
1 large or 2 small cloves garlic, minced
2 1/2 cups chicken stock or low-sodium canned chicken broth
1 teaspoon salt, or to taste
2 tablespoons vegetable oil or olive oil
1 1/2 cups long-grain white rice
1/2 cup finely chopped white onions
1 large or 2 small cloves garlic, minced
2 1/2 cups chicken stock or low-sodium canned chicken broth
1 teaspoon salt, or to taste
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