Pescado A La Veracruzana Recipe
Pan seared Halibut, garlic, green and red peppers, capers, olives, cilantro, fresh tomatoes, white wine sauce, roasted potatoes
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Ingredients
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Fish
Vegetables and Aromatics
Condiments and Liquids
Side Dish
Method
Preparation of Ingredients
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and cut the potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden and tender.
- 2
Chop the Vegetables
While the potatoes are roasting, chop the garlic, red bell pepper, green bell pepper, and fresh tomatoes. Finely chop the cilantro and set aside.
Cooking the Fish
- 3
Season the Halibut
Season the halibut fillets with salt and black pepper on both sides.
- 4
Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halibut fillets and sear for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
Making the Veracruzana Sauce
- 5
- 6
Add the Tomatoes and Liquids
Add the fresh tomatoes, capers, green olives, and white wine to the skillet. Stir well and let the mixture simmer for about 5-7 minutes, until the sauce thickens slightly.
- 7
Serving
- 8
Plate the Dish
Serve the Halibut A La Veracruzana on a plate with a generous amount of sauce spooned over the top, accompanied by the roasted potatoes on the side.