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Halibut Veracruz

Photo: Jonny Valiant
Yield Serves 4 (serving size: 1 fillet, 1/2 cup sauce, and garnish)
Baked halibut sits atop a classic Mexican sauce in the main dish, Halibut Veracruz. Top fillets with sliced avocado, lime juice, and parsley.

Ingredients

  • 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
  • 1 lime
  • 2 tablespoons chopped parsley or cilantro

Nutrition Information

  • calories 526
  • fat 26.9 g
  • satfat 3.2 g
  • monofat 14.9 g
  • polyfat 6.6 g
  • protein 45 g
  • carbohydrate 18 g
  • fiber 7 g
  • cholesterol 111 mg
  • iron 1 mg
  • sodium 642 mg
  • calcium 49 mg

How to Make It

  1. 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 (12–15 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 (2–3 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.