Halibut Veracruz Recipes

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HALIBUT VERACRUZ

Rick Bayless of Frontera Grill in Chicago distills Mexican seafood into three basic preparations: lime-cured (seviche), fried with garlic (al mojo de ajo), and served with chunky tomato sauce (a la Veracruzana). Named for the city of Veracruz, pescado a la Veracruzana is widely served throughout Mexico. This simple, light version skips the usual bay leaf and heavy stewing, allowing the delicate halibut to shine.Seafood makes a great base for a delicious Mexican feast. Just add the heat, the spice is right! Text and recipes by Kathryn Jessup From the November 2008 Issue of Coastal Living. Adapted from Dona Tomas (Ten Speed, 2006).

Provided by Manami

Categories     Very Low Carbs

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12



Halibut Veracruz image

Steps:

  • 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.

Nutrition Facts : Calories 571.9, Fat 20.8, SaturatedFat 3.5, Cholesterol 133.8, Sodium 688.2, Carbohydrate 6.2, Fiber 1.8, Sugar 3.3, Protein 86.1

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

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