Halibut Veracruz

  • 3 tbsp vegetable oil
  • 130g thinly sliced yellow onion
  • 3 cloves garlic, thinly sliced
  • 320g diced tomato
  • 1 medium jalapeno, diced
  • 240ml dry white wine
  • 30g butter
  • 4 (225g) halibut fillets
  • 1 tsp salt
  • 90g Spanish olives, cut into thin rounds, plus 2 tbsp olive juice from jar
  • 2 medium avocados, peeled and sliced
  • 2 tbsp fresh lime juice
  • 2 tbsp freshly chopped coriander leaves
1) Preheat the oven to 180C/Gas 4. Heat the oil in a medium pan over a medium heat, add the onion and garlic and cook until lightly coloured, about 3 minutes. Add the tomato, jalapeno and white wine and cook until the wine is reduced by 2/3, about 5 to 7 minutes.

2) While the sauce is reducing, heat the butter in a separate oven-proof pan over a medium heat. Season the fish with salt and when the butter is melted, add the halibut to the pan. Cook for 2 minutes, flip over and then transfer the pan to the preheated oven and bake until cooked through, about 10 minutes.

3) Remove the sauce from the heat when reduced and stir in the olives and olive juice. To serve, divide the sauce equally among 4 dinner plates. Place the halibut (first caramelized side up) in the centre of each plate on top of the sauce. Place the avocado slices on top of the fish and garnish with a sprinkle of lime juice and coriander.

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