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Halibut Veracruz Recipe

Halibut Veracruz

Guy Fieri

Recipe courtesy Guy Fieri, May 2008

Show: Guy's Big Bite Episode: Cruisin to Vera Cruz

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on April 04, 2012

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    Absolutely delicious! Easy and the layers of flavors are so good! We are big halibut eaters and this is a new favorite :

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  • on March 21, 2012

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    Fantastic, one of my favourite halibut recipes. It is light and fresh and respects the integrity of the fish. Don't leave out the jalepeno as it is important too the overall feel of the dish.

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  • 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.

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  • 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!!!

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  • 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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  • on September 10, 2011

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    I have made this with halibut and swordfish both were great. Nice presentation for guests as well!

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  • on August 15, 2011

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    Great sauce! I followed recipe for it exactly. I served this with whole wheat couscous. And leftover sauce was warmed up next day, stirred in a bit of sour cream and tossed with whole wheat pasta for a nice lunch. Agree with other reviewers who noted that because halibut is so expensive they would try another type of fish.

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  • on June 21, 2011

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    Halibut is expensive so I didn't want this to be a waste of $16 and it was not. I did some small modifications. I didn't have olives and my husband doesn't like them so I took the suggestion of another reviewer and used capers and caper juice. I did rinse the capers to avoid they over powering the sauce. I also like my sauce a little thicker so I added just a little bit (about 3/4 tsp of corn starch to the caper juice before adding it. I also used a serrano instead of a jalapeno pepper since that's what I had on hand. I cut the oil and butter in half and added a little non-stick spray to my pans to cut out some of the extra fat calories. Overall, very tasty. I used canned chopped tomatoes (the recipe didn't specify fresh or canned and the only thing I'd change next time is to chopped them smaller. The fish was perfectly cooked though I did reduce the time to 8 minutes since my pieces were small. My husband said the sauce would be good with other meats as well.

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  • on May 15, 2011

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    I love Halibut and never had it like this till I was watching it on tv and my man cooked it. And it was the best I have ever had ! I have shared this recipe with others and they all agree. FANTASTIC !!!! LOVE IT !!!!!!

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  • on May 08, 2011

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    Awesome. Just awesome. Served it with Bobby Flay's grilled corn on the cob (with the spicy lime butter and a crisp Albarino.

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