Halibut Veracruz
Transport your taste buds to the vibrant coasts of Mexico with Halibut Veracruz, a light yet deeply flavorful seafood dish that’s perfect for any occasion. This recipe pairs tender, pan-seared halibut fillets with a bold tomato-based sauce infused with briny green olives, tangy capers, and a hint of heat from jalapeño slices. Elevated with aromatic garlic, fresh oregano, and a splash of lime juice, this dish strikes a perfect balance of zesty and savory flavors. Simmered to perfection and garnished with fresh cilantro, Halibut Veracruz is as versatile as it is delicious—serve it alongside fluffy rice or crusty bread to soak up every drop of the luscious sauce. Ready in just 45 minutes, this one-pan wonder combines ease with elegance, making it a go-to choice for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 ounces each) Halibut fillets
- 3 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 14.5 ounces Canned diced tomatoes
- 0.5 cup, sliced Green olives
- 2 tablespoons Capers
- 1 medium, seeded and thinly sliced Jalapeño peppers
- 0.5 cup Dry white wine
- 2 tablespoons Lime juice
- 2 Bay leaves
- 1 teaspoon, chopped (or 1/2 teaspoon dried) Fresh oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 4 (for serving) Lime wedges
Instructions
Pat the halibut fillets dry with paper towels, then season both sides with salt and black pepper. Set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the halibut fillets and cook for 2-3 minutes per side, or until lightly browned. Remove the fillets from the pan and set them aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes (including the juice), sliced green olives, capers, and sliced jalapeño peppers to the skillet. Stir well to combine.
Pour in the dry white wine and lime juice. Add the bay leaves, chopped oregano, salt, and black pepper. Stir and allow the mixture to come to a simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to let the flavors meld.
Gently place the halibut fillets back into the skillet, nestling them into the sauce. Spoon some of the sauce over the fillets to coat them.
Cover the skillet and cook for 8-10 minutes, or until the halibut is opaque and flakes easily with a fork.
Remove the skillet from the heat and discard the bay leaves. Garnish the dish with freshly chopped cilantro.
Serve the Halibut Veracruz with lime wedges on the side. Pair with rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 22.3 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 395 mg | 30% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 5650 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
