Halibut Veracruz
Ingredients
- 5 ripe tomatoes ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup vegetable oil, divided ⓘ
- 2 garlic cloves, minced ⓘ
- 1 1/2 teaspoons seeded and minced serrano chilies (more if wanted) ⓘ
- 1/4 cup sliced Spanish olives (stuffed with pimentos)
- 2 tablespoons capers ⓘ
- 1/4 teaspoon dried oregano ⓘ
- 6 halibut fillets (6 oz each) ⓘ
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper ⓘ
Instructions
- Place tomatoes on a large rimmed baking sheet; bake at 450°F 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.
- Saute onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender.
- Add garlic and serrano; saute 15 seconds; adding 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, fluffy white rice and a green vegetable.
Nutrition & Diet Analysis (per serving)
592
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).