Halibut Veracruz

Yield: Makes 6 servings

Ingredients

• 5  ripe tomatoes
• 1/2  cup  finely chopped onion
• 1/4  cup  vegetable oil, divided
• 2  garlic cloves, minced
• 1  teaspoon  seeded and minced serrano chile
• 1/4  cup  sliced Spanish olives
• 2  tablespoons  capers
• 1/4  teaspoon  dried oregano
• 6  (6-ounce) halibut fillets
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 2  teaspoons  unsalted butter

Preparation

Place tomatoes on a large rimmed baking sheet. Bake at 450° for 20 minutes. Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned. Pulse tomatoes and pan juices in a food processor until roughly chopped.

Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender. Add garlic and serrano; sauté 15 seconds. Add olives, capers, and chopped tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in oregano.

Sprinkle halibut with salt and pepper. Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat. Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork. Serve with sauce.

Kathryn Jessup, Adapted from Doña Tomás (Ten Speed, 2006), Coastal Living, NOVEMBER 2008