Monday, November 30, 2009

Halibut Veracruz

I made his recipe with red fish about 10 years ago and the fish was bad. I haven't made it since because it brings back such bad memories.  This fish is good so I think it will be a great meal. Chet Rawie caught the fish while in Alaska this summer, and shared his bounty with us.  Lucky us.  The recipe is from Guy Fieri from FoodNetwork

3 Tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic. thinly sliced
2 cups diced tomatoes
1 medium jalapena, diced
1 cup dry white wine
2 tablespoon butter
4 (8oz) hallibut fillets
1 teaspoon kosher salt
1/2 cup spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocadoes, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
Preheat oven to 350 degrees

Heat oil in medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 min. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5-7 min. 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 2 min. flip over and then transfer pan to preheated oven and bake until cooked through, about 10 min. 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.

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