Try This Unique Recipe: Wild Alaska Halibut Veracruz
Boaters, Try This Recipe: Wild Alaska Halibut Veracruz. Served with chunky tomato sauce, this recipe is likely a little different than you’ve ever had before. 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 that’s common with the dish, allowing the delicate taste of the Wild Alaska halibut to shine. Seafood makes a great base for a delicious Mexican feast. Just add the heat, the spice is right!
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 (add more to taste)
1/4 cup sliced Spanish olives (pimento-stuffed)
2 tablespoons capers
1/4 teaspoon dried oregano
6 Wild Alaska halibut fillets ( 6 oz each)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons unsalted butter
Preparing the Meal
- 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.
Bring Mixture to a Boil
- 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.
Don’t Overcook Your Fish
- 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.
Boaters, Try This Recipe!
