Halibut Veracruz

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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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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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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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First, kudos on the halibut cooking method. That is a definite keeper. The fish was PERFECTLY done - flaky, moist, buttery - divine! I will cook flaky white fish this way from now on (when I'm not buttering a paper bag and poaching it ala Julia that is. The sauce, which is a take on a puttensca sauce, was overpowering for such a delicate fish. The lime juice and avocado were totally lost in the dish, although it was beautiful on the plate. I am keeping the leftover sauce so the flavors blend and am planning to put it over pan-roasted chicken thighs, as I think it might be terrific. The green olives are an interesting twist (I love them personally, but capers would do just as well.

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This recipe was delicious. I substituted the halibut with tillapia. The fish was tender and flaky. Since my husband does not like the olives I omitted the olive juice and went light on the sliced olives. It gave a nice light flavor of olive in the background. Next time I make this I am leaving the seeds in the jalepeno to give it more spice.

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After reading all 44 reviews I must have done something wrong. It seemed way to olivey to my whole family. We used halibut, which in itself was buttery, flakey, and perfectly cooked. But, the sauce overpowered the dish with olive taste. I followed the recipe exactly. I even went back to double check thinking maybe I read it wrong. I will try this again with maybe a third of the olives and see if we like it better. The concept seems really good and the dish was really beautiful.

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I joined the site just to review this recipe!

This was a very easy recipe prepare and enjoy! All the flavors are very balanced. This recipe is probably my favorite one so far on this site. I added California olives and juice because that is what I had on hand. It really did make a difference in the flavor to the onions. Thanks, Guy, for making even me look like a chef.

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Absolutely Fantastic!!!
I have never reveiwed a recipe before, but after making this I had to. I used jalapeno stuffed green olives in mine only because that is what I had on hand. My husband and 2 year old loved it. I served it over a bed of spanish rice and a side of garlic roasted asparagus. A major hit in this household. Rock on Guy!!!

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Like others I didn't use the olives since my husband doesn't care for them and still this meal is delicious. And as noted by someone else Tilapia works well too.

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Tonight was a good night for experimentation since there was a snow storm here in the east and our cars are all under 2 ft of snow. I was very pleasantly surprised by this recipe. It seemed simple enough and not too exciting, but the combination of ingredients really popped! I did leave out the olives and olive juice because a I never follow directions completely. I tweak everything- it's a thing with me...b I hate olives. Yes- I know this kills my credibility as a cook but I had a bad experience when I was 5 (I thought a black olive was a grape. Boy was I surprised and I have hated them ever since. It's great without the dreaded olives though. Great recipe!