Photo from FoodNetwork.comHALIBUT VERACRUZ
3 Tablespoons vegetable oil
1 cup yellow onion, sliced thin
3 cloves garlic, sliced thin
1 medium jalapeno, sliced thin
2 cups tomato, diced
1 cup dry white wine
1/2 cup Spanish olives, cut in thin rounds
2 medium avocados, peeled and diced
2 Tablespoons lime juice
2 Tablespoons cilantro, chopped
2 Tablespoons butter
1 teaspoon kosher salt
4 (8oz portions)fresh Halibut
Preheat oven to 350 degrees.
Heat vegetable oil in a medium skillet over medium heat. Add onion and garlic, cook until lightly colored. Add tomato, jalapeno and white wine. Cook for 5 to 7 minutes until wine is reduced by 2/3.
While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted and warm add seasoned halibut filets to the butter pan. Cook for two minutes and then transfer halibut pan to oven.
Remove sauce from heat when reduced appropriately. Stir in olives, avocado, lime juice and cilantro. Remove halibut pan from oven after 10 minutes (or when filets are fully cooked). Divide sauce equally among four dinner plates. Flip halibut and place one portion (caramelized side up) in the center of each plate.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ease of preparation: intermediate
Ok, so the picture doesn't exactly go along with Guy's plating suggestion, but the idea is there, and the two recipes are virtually identical. I'd love for there to be recipes on his that aren't already on the Food Network.
I tried this recipe with boneless skinless chicken breasts and it went over swimmingly! I also changed it up a bit, by adding the lime juice in at the same time as the white wine, allowing the lime juice to reduce with the wine sauce. I think I got a bolder flavor that way which suited the chicken.
I see a reviewer on FoodNetwork.com has tried this recipe with tilapia, but the fish fell apart and it "appeared to be more 'goulash' style, but was a good dish regardless!" So lesson learned, stick with a heartier protein.