Halibut Veracruz

I made this for dinner last night and it was fabulous.

Halibut Veracruz

Recipe courtesy Guy Fieri, May 2008

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
30 min

Level:
Intermediate

Serves:
4 servings

Ingredients

3 tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic, thinly sliced
2 cups diced tomato
1 medium jalapeno, diced
1 cup dry white wine
2 tablespoons butter
4 (8-ounce) halibut fillets
1 teaspoon kosher salt
1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocados, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves

Directions

Preheat oven to 350 degrees F.

Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.

To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

Printed from FoodNetwork.com on Sat Mar 20 2010

That sounds really good. I get tired of cooking my fish the same way all the time and this looks like a great alternative. Thanks for sharing.

We try to eat fish twice a week, so it gets boring fast if you don't find some variety!

Oh, how I'd love to try this. Hubby doesn't like anything spicy or tomatoes (yup, an Italian who doesn't like chunky tomatoes....but, other than that, he's a keeper),so I'll have to wait until he goes on a biz trip! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
I was at a restaurant last night that served Monk Fish a few different ways. I don't think I've ever tried it. Has anyone here? I'm always eager to try different fishes. We eat fish/seafood at least 2x weekly so variety is welcomed. Thanks.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, I've eaten monkfish. It's nicknamed "Poor Man's Lobster" because the texture and flavor of the meat are similar. It's hard to find in stores, though.

David didn't eat tomatoes when we were first married, but I've changed his ways! He'll pretty much eat anything I put on the table now, and after his travels to Asia a couple of years ago he's a more adventurous diner than I!

GaKaye is right on, Contessa.

Monkfish is one ugly beast. It has a huge head/mouth, most of the body is eel-like tail.

They are landed on the East Coast, but I've heard tell that most of the catch is airlifted to Japan and China, where it fetches BIG money.

You never see it in the regular supermarkets. If you are really lucky, you might find it fresh at a specialty fish market, close to the landing site. You won't think it is "poor man's" anything if you find it.

I think I've had it in hand just a few times over a lot of years. It is a lot like lobster tail in texture and flavor, and an easy fish to handle in cooking and presentation because it doesn't fall apart or flake.

If/when you see it offered, don't pass it up. YUM!

Breeze

That must be why we don't see it any more in the stores here, because we used to find it fairly often and it was relatively inexpensive. I also read recently that the fishing techniques to harvest Monkfish are dangerous to other fish, so it is on the list of fish to avoid.

Le Cottage in Grand Case used to have it on the menu, but I didn't try it there. I have seen it on a few St. Martin menus.