Photo: Halibut Veracruz Recipe
Ingredients
- 3 tablespoons vegetable oil
- 1 cup thinly sliced yellow onion
- 3 cloves garlic, thinly sliced
- 2 cups diced tomato
- 1 medium jalapeno, diced
- 1 cup dry white wine
- 2 tablespoons butter
- 4 (8-ounce) halibut fillets
- 1 teaspoon kosher salt
- 1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
- 2 medium avocados, peeled and sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons freshly chopped cilantro leaves
Directions
Preheat oven to 350 degrees F.
Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish
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By mizmv
Brooklyn, NY
on January 14, 2012
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This was super quick and tasty. The fish was tender, not dry at all. The sauce was terrific. Next time I make it, I might add some cayenne pepper when coating the fish. We made it with rice and spinach casserole, it was very nice.
By Iluvfirst
Orange, CA
on October 16, 2011
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Fantastic dish! We followed the recipe excatly as is and it is delicious!!! We will def have again and again. Highly recommend!!!
By Leahsgma
stuart, FL
on October 15, 2011
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We live in FL so we didn't have halibut - but the market had Boston Scrod. It stuck to my pan - so I quickly deglazed with a little white wine, turned it over and popped it in the oven. Everything else was done as written and my husband said it was restaurant quality - beautiful presentation and the olives were what made the sauce. A keeper!
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