This hot and gluten-free dish is perfect for any seafood lover looking to indulge in a truly unique and satisfying culinary experience. Each bite is a journey to the sunny shores of Veracruz, with the freshness and richness of the sea coming alive in your mouth.
Our Multo has taken the finest sea bass fillets and paired them with a tantalizing tomato base sauce, enriched with the flavors of savory onions, briny olives, and tangy capers.
Ingredients
10.5 OZ / 300 G onion
2 EA garlic cloves
2 OZ / 50 G green pitted olives
5.5 OZ / 150 G güero peppers
17.5 OZ / 500 G tomato
2 OZ / 50 ML olive oil
1 OZ / 30 G capers
1.5 TBSP salt
1 TBSP pepper
21 OZ / 600 G sea bass
3.5 OZ / 100 G tomato purée
3.5 OZ / 100 ML water
1 TSP parsley
Directions
Peel the onion and garlic, then cut them into slices. Cut your peppers into slices and quarter your tomatoes.
Add quartered tomatoes to the mixing bowl. Close the lid and chop using the turbo mode for 3 seconds.
Season the sea bass fillets with salt and pepper, then place them into both steaming trays.
Add olive oil, onion, garlic, green pitted olives, peppers, capers, tomato puree and water to the mixing bowl. Place the steaming tray with the fish and close the lid. Cook for 20 minutes / 250°F|120°C / speed 1 / stir.
TIP: Flip the fish fillets on the tray so that they cook evenly.
Serve fish with sauce on top and decorate with parsley. Enjoy your dish!
