Another Alaskan favorite, Halibut Veracruz Recipe! Living in Alaska it is hard not to eat Halibut or Salmon weekly. We catch our own fish so we know how it is processed and how fresh it is.
This recipe Becky at Sew Need It has for us today is made with halibut, however you could use a white meat such as chicken for this meal if you are not into fish.
Becky modified this great meal from a Food Network Recipe! Remember I told you our family does lots of recipe conversions. I know you will love this gluten-free dairy-free recipe!
Halibut Veracruz Recipe:
3 tbsp vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic, minced
2 cups diced tomato, or one 15 ounce can
1 medium jalapeno, diced
1 cup dry white wine, or chicken broth
2 tpsp coconut oil
4 (8-ounce) halibut fillets – or chicken
1 tsp salt
½ cup Kalamata olives, cut into thin rounds, plus 2 tbsp olive juice from the jar
2 medium avocados, peeled and sliced
2 tbsp fresh lime juice
2 tbsp freshly chopped cilantro leaves
PUTTING IT ALL TOGETHER:
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 5-7 minutes.
While sauce is reducing, heat coconut oil in a separate skillet over medium heat. Season fish with salt. When coconut oil 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.