Halibut with Veracruz Sauce

This ubiquitous Veracruz sauce, most often served with huachinango, or red snapper, features olives, jalapeños, and, on special occasions, capers. In this case we are going to use Alaskan Halibut

2 8 oz. Alaskan Halibut Steaks


2 limes

2 tbsp. extra-virgin olive oil

2 white onions, peeled and chopped

6 garlic cloves, peeled and chopped

4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)

20 large green olives such as manzanillas, pitted and chopped

2 tbsp. capers, rinsed

2 pickled jalapeño peppers, chopped

3 tbsp. pickled jalapeño juice

2 tbsp. chopped fresh parsley

2 sprigs fresh rosemary

2 sprigs fresh marjoram

1⁄2 tsp. dried Mexican oregano

2 bay leaves

1. Sprinkle Halibut filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.

2. Heat oil in a large sauté pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.

3. Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.

4. Add filets and marinade, cover, and cook, turning once, Discard bay leaves and limes. Serve immediately with tortillas.

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