Veracruz Filets

From Cuisine at Home magazine.

2 C roma tomatoes, seeded, diced

2 C onions, sliced

1/2 C pimento-stuffed olives, chopped

1/2 C cilantro, chopped

1/2 C Jalapeños, seeded, sliced

3 T lime juice, fresh

2 T capers, drained

4 filets halibut (about 6 oz. each)


1 T garlic, minced

2 bay leaves

1 t thyme

1/4 c chicken broth.

1. combine tomatoes, olives, cilantro, jalapenos, lime juice and capers.

2. Season fish with a little s & p. Dredge one side in flour.

3. Heat oil in a large oven-proof saute pan over med/high heat. Add fish and saute about 3 minutes or

until browned. Remove and set aside.

4. Add onion, garlic, bay leaves and thyme to pan and saute 3 minutes. Stir in broth to deglaze and then

add half the tomato mixture.

5. Nestle filets into the tomato mixture and roast in oven 5 - 7 minutes

Remove from heat, discard Bay Leaves.

Serve remaining tomato mixture over filets.