Halibut Veracruz

Baked halibut sits atop a classic Mexican sauce in the main dish, Halibut Veracruz. Top fillets with sliced avocado, lime juice, and parsley.

Yield: Serves 4 (serving size: 1 fillet, 1/2 cup sauce, and garnish)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 526
  • Fat: 26.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 14.9g
  • Polyunsaturated fat: 6.6g
  • Protein: 45g
  • Carbohydrate: 18g
  • Fiber: 7g
  • Cholesterol: 111mg
  • Iron: 1mg
  • Sodium: 642mg
  • Calcium: 49mg


  • 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


  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.
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