Eating with St'yle: Halibut Veracruz

(Posted by Kyle)

HALIBUT VERACRUZ

from recipezaar.com

We have prepared our summer catch of halibut in a few different ways, but by far our favorite is this recipe for halibut Veracruz that we found on the web. The web search was prompted by a tasty version of the dish made for us by Joe while we were in Alaska.

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

2 teaspoons unsalted butter or butter substitute


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.

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; 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. (We usually use basmati rice, and serve with steamed green beans or broccoli.)