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Halibut Veracruz

Photo: Becky Luigart-Stayner; Styling: Jan Moon
Yield Makes 6 servings

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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Adapted from Doña Tomás (Ten Speed, 2006)