Halibut Veracruz
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| Sat, 04-30-2005 - 4:47pm |
I went to the local fancy pants grocery store the other day, and they were giving samples of this recipe. They offered a recipe card, and I had to buy all the ingredients on the spot and make it for dinner that night. It was so good! The Salsa Veracruz would be wonderful with grilled shrimp, too... and try shredding and sauteeing some leftover chicken in the salsa, too.
Halibut Veracruz
For the Halibut:
1 lb halibut
1 TBS olive oil
1 cup Salsa Veracruz
Salt and Pepper
For the Salsa Veracruz:
2 cups tomato, diced (fresh or canned, drained)
1 clove garlic, minced
1 bell pepper, julienned
2 TBS capers (They forgot to add the caper measurments to the recipe, so I'm guessing.)
1/3 cup green olives, sliced
3 TBS white wine
1 tsp oregano, dried
1 tsp chili flakes
1 1/2 TBS lime juice
1 1/2 TBS olive oil (divided)
Salt and Pepper
For the Halibut: Lightly season the fish filet. Heat an oven proof skillet and add the olive oil. Just before the oil begins to smoke, add the fish and sear until golden (about 2 minutes per side). Place in a 375 degree oven and continue cooking for 5-10 minutes, depending on thickness of the fish. (Total cooking time should be 10 minutes for each inch of thickness.) Serve with a healthy dollop of Salsa Veracruz.
For the Salsa Veracruz: Lightly saute the bell pepper in 1 TBS of the olive oil. Add the garlic, cooking until lightly golden. Now add the chili flakes and wine, and cook until wine has reduced down to about a teaspoon. Add the olives, capers, oregano and tomatoes and simmer about 10 more minutes. Add the lime juice and continue to simmer 5 minutes longer. Remove from heat and swirl in the remaining 1/2 TBS olive oil.
Also, I tossed in a few toasted pine nuts...
I hope you all enjoy this recipe as much as I did!
