Entree: Mexico – Veracruz – Pescado a la Veracruzana (Veracruz-style fish (tomato, olive, and caper sauce))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 medium (about 6 oz /170 g) yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups (480 ml) crushed tomatoes (canned or fresh)
- 1/4 cup (60 ml) dry white wine (optional)
- 1/3 cup (50 g) pitted green olives, sliced
- 2 tbsp (30 g) capers, drained
- 1 jalapeño or serrano, seeded and sliced
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- Salt and black pepper to taste

Instructions

1. Pat fillets dry, season lightly with salt and pepper; heat olive oil in a large skillet over medium-high heat and sear fish 1–2 minutes per side only to color; remove and set aside.
2. In the same skillet add onion and garlic; sauté until softened, about 3–4 minutes.
3. Add crushed tomatoes, white wine (if using), jalapeño, bay leaf, and oregano; simmer 8–10 minutes to meld flavors.
4. Stir in olives and capers, return fillets to the pan, spoon sauce over them, cover and simmer gently 6–8 minutes until halibut is opaque and flakes easily.
5. Finish with lime juice and chopped parsley or cilantro; serve the fillets topped with sauce alongside rice or warm corn tortillas.