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Halibut Veracruzana This is one of our most popular dishes at Border Grill, where we use the freshest fish available. Our favorite is Pacific halibut because it sears well in the pan, cooks evenly without flaking, and doesn't overcook easily, which makes it a good choice for a party. Plus, it’s sustainable! The key to this dish is getting the pan very hot, caramelizing the fish, then quick frying the vegetables and finishing it all with a short simmer. Serves 4 1 1/2 pounds boneless, skinless Pacific halibut*, cut in 4 portions 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper, to taste 1 small yellow onion, thinly sliced 2 cloves garlic, minced 2 to 3 jalapeños, stemmed and sliced in 1/4-inch disks 1 lime, cut into 8 wedges 1 tomato, cored and seeded, cut in strips 1/2 cup Spanish green olives (picholines), sliced 1/2 bunch fresh oregano leaves, roughly chopped 1/2 cup white wine 3/4 cup fish stock or clam juice Heat one very large or two medium sized sauté pans over medium high heat for a minute then add olive oil. When hot, add fish fillets seasoned with salt and pepper and turn the heat to very high. Sear the fillets until golden brown and flip to sear on the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices. Return the pan (or pans) to the heat, add onions, and cook, stirring often over high heat for 2 to 3 minutes. Add the garlic, jalapeño slices, lime wedges, tomatoes, oregano, and olives and sauté briskly for 1 minute more. Add white wine and reduce by half. Add fish stock and bring to a boil, reduce to a simmer, and return fish filets along with the juices to pan to finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets. Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables atop. *According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, Pacific halibut is a “Best Choice”. For more info about sustainable seafood and the Monterey Bay Aquarium Seafood Watch program, go to www.seafoodwatch.org |
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