Baked halibut sits atop a classic Mexican sauce in the main dish, Halibut Veracruz. Top fillets with sliced avocado, lime juice, and parsley.
1 1/2 tablespoons vegetable oil
1 cup sliced yellow onion
3 garlic cloves, sliced
2 cups peeled and diced tomatoes
1 diced jalapeño
1 cup dry white wine
1 1/2 tablespoons olive oil
4 (8-ounce) halibut fillets
1/4 teaspoon salt
1/2 cup sliced Spanish olives
2 avocados, peeled and sliced
2 tablespoons chopped parsley or cilantro
How to Make It
Preheat oven to 350°. Place vegetable oil in skillet over medium-low heat. Add onion and garlic; cook 3 minutes. Add tomatoes, jalapeño, and wine. Reduce sauce to 1/3 cup (1215 minutes). Meanwhile, heat olive oil in an ovenproof skillet over medium-high heat. Season halibut fillets with salt. Add fish to hot skillet. Cook until undersides brown (23 minutes). Flip fish. Bake 10 minutes. Remove sauce from heat; mix in olives. Divide sauce among 4 plates; top with fillets and avocado slices, juice from 1 lime, and chopped parsley or cilantro.
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