I don’t know why I love to do that to words. Fish-a-licious just works for me. It’s fish, it’s delicious, and there you have it. Fish-a-licious. This is Guy Fieri’s version of Halibut Veracruz. I bought fancy wild caught halibut from Santa Monica Seafood. It cost an arm and a leg, but it was worth it. You can use the sauce on almost any fish. We’ve used it on swai from Ralph’s, which cost less than five bucks. Just try it, you’ll like it. Here is my ever-so-slightly tweaked version.
- 3 tablespoons olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2-cans of diced and fire roasted tomatoes with green chiles and their juice (from Trader Joe’s)
- 1 jalapeño, seeded, fine dice
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 4-8 ounce halibut fillets
- 1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons of olive juice from the bottle
- kosher salt, to taste
- pepper, to taste
- 2 medium avocados, peeled and sliced
Preheat oven to 350º F.
Heat oil in a medium pan over medium heat. Add onions and cook for 3 minutes. Add garlic and cook 1 minute. Add tomatoes and their juice, jalapeño and white wine. Cook until reduced by 2/3, about 5 to 7 minutes. Add olives and olive juice. Season with kosher salt and pepper to taste.
In a separate oven proof pan, heat 1 tablespoon butter over medium-high heat. Season fish with kosher salt on both sides. Add fish to the pan once the butter has melted. Cook until bottom side is browned and you can flip the fish without tearing the bottom side (trust me, I shredded my fish because I was impatient last time I made this). Once flipped, dot with remaining 1 tablespoon butter and insert into the oven. Bake until cooked through, about 10 minutes depending on size of your fish.
To serve, divide fish among 4 plates, top with avocado slices and sauce.