This is one of my favorite fish dishes and a go-to recipe for me whenever I have dinner parties. The sauce also tastes great over zoodles, which is perfect if you have any vegetarian or vegan friends.
Halibut with a Veracruz Sauce
Author: Apples to Zoodles
Serves: 4
Ingredients
- 2 tbsp coconut oil
- 4 (6-oz) white fish fillets (I typically use Halibut)
- sea salt
- fresh pepper
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 ½ cups Bionaturae crushed tomatoes
- 3 tbl Bionaturae tomato paste
- 1 anaheim chile, stemmed, seeded and cut into thin strips
- 1 bay leaf
- 1 tsp dried oregano
- ½ cup pitted and halved green olives
- ¼ cup capers, drained
- 2 bananas (or plantains), sliced
- 1 tbsp ghee
- pictured above with Ribbon Zoodles mixed with Artichoke Pesto
Instructions
- Preheat oven to 400F.
- Place the fish on a parchment lined baking dish. Set aside.
- Cook the garlic and onion in coconut oil in a medium to large skillet over medium heat for about 5-7 minutes minutes, or until the onion is translucent.
- Add the tomatoes, chile, bay leaf and oregano and bring the pan to a boil.
- Reduce the heat to medium-low, cover, and let the sauce simmer until the chiles soften, about 8 minutes.
- Uncover the pan, add the olives and capers and continue simmering for about 15 minutes.
- While the sauce is simmering, place the fish in the oven and bake for about 12 minutes. May need more or less time depending on the thickness of the fish.
- While the fish is baking and the sauce is simmering, sauté the sliced bananas in ghee (just a few minutes per side) until browned. The fried bananas take the dish to a whole other level - I do not recommend leaving them out!
- Discard the bay leaf, season the sauce with salt and pepper to taste, and spoon it on top of the fish. Serve the plantains on the side.
Notes
This sauce can be made ahead of time and stored in the fridge or frozen.
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