And they don't have Basmati rice in Veracruz...
But, that sounds good. There is no shame in opening a jar. I like to lightly brown the fillets in seasoned olive oil and place in a baking dish with the tomato sauce or salsa. Then you just finish in the oven... Seabass is good, I have been using the Cabrilla I have and it is excellent. Pargo is even better...
