Halibut Veracruz

Halibut Veracruz Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Moon

Yield:

Makes 6 servings

Recipe from

Coastal Living

Ingredients

5 ripe tomatoes
1/2 cup finely chopped onion
1/4 cup vegetable oil, divided
2 garlic cloves, minced
1 teaspoon seeded and minced serrano chile
1/4 cup sliced Spanish olives
2 tablespoons capers
1/4 teaspoon dried oregano
6 (6-ounce) halibut fillets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons unsalted butter

Preparation

Place tomatoes on a large rimmed baking sheet. Bake at 450° for 20 minutes. Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned. Pulse tomatoes and pan juices in a food processor until roughly chopped.

Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender. Add garlic and serrano; sauté 15 seconds. Add olives, capers, and chopped tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in oregano.

Sprinkle halibut with salt and pepper. Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat. Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork. Serve with sauce.

Kathryn Jessup,

Adapted from Doña Tomás (Ten Speed, 2006),

Coastal Living

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note