Halibut Veracruz for 15

By JimMac

Ingredients

• 12 1/2 ripe Tomatoes
• 1 1/4 cups finely chopped onion
• 5/8 cup vegetable oil, divided
• 5 garlic cloves, minced
• 3 3/4 teaspoons seeded and minced serrano chilies (more if wanted)
• 5/8 cup sliced Spanish olives (stuffed with pimentos)
• 5 tablespoons capers
• 5/8 teaspoon dried oregano
• 15 halibut fillets (6 oz each)
• 2 1/2 teaspoons kosher salt
• 1 1/4 teaspoons fresh ground black pepper
• 5 teaspoons unsalted butter

Preparation

Step 1

1
Place tomatoes on a large rimmed baking sheet; bake at 450°F for 20 minutes.
2
Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned.
3
Pulse tomatoes and pan juices in a food processor until roughly chopped.
4
Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender.
5
Add garlic and serrano; sauté 15 seconds; adding olives, capers, and chopped tomatoes; bring to a boil.
6
Reduce heat, and simmer 5 minutes.
7
Remove from heat; stir in oregano.
8
Sprinkle halibut with salt and pepper.
9
Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat.
10
Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork.
11
Serve with sauce, fluffy white rice and a green vegetable.