Grilled Halibut Veracruz
Ingredients
| 4 halibut fillets (6 oz) each | ||
| 3 tbs vegetable oil | ||
| 1 tbs paprika | ||
| kosher salt and black pepper to taste (about 1 tbs combined) | ||
| For the Veracruz sauce | ||
| 1/4 cup canned green chilies, chopped | ||
| 1/4 cup pimento stuffed green olives, sliced | ||
| 1/4 cup extra virgin olive oil | ||
| 1 small onion, chopped | ||
| 4 small plum tomato, chopped | ||
| 3 cloves garlic, minced | ||
| 1/4 tsp ground cinnamon | ||
| 1/4 tsp ground cloves | ||
| 1/2 tsp brown sugar | ||
| 2 tbs fresh lime juice |
- Place the fillets on a flat surface.
- Mix together the oil, paprika and pepper and spread the mixture over both sides of each fillet.
- To prepare the Veracruz sauce, saute the green chilies and olives in oil for 2 minutes over medium heat.
- Add the onion, tomatoes and garlic and saute for 2 minutes. Set aside.
- Lightly oil the grill, add the halibut fillets and grill over medium heat for 5 minutes. Turn and grill for 5 minutes more.
- Pour Veracruz sauce over the fillets and serve.
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