Easy Halibut Veracruz
Ingredients
12 oz.
fresh skinless halibut fillet(s), 1" thick, cut evenly into 2 portions
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1
jalapeño pepper, seeded and finely chopped
1 tbsp.
chopped pitted green olives
2 tsp.
drained capers
1 tsp.
ground cumin
16 oz.
Kowalski's Signature Fresh Pomodoro Pasta Sauce (from the Dairy Department)
1 ½ tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice
- garnishes, to taste: chopped fresh cilantro and freshly grated orange zest (optional)
Directions
- Preheat oven to 400°.
- Lightly season fish with salt and pepper. Place fillets in an 8" or 9" square glass baking dish coated with 1 tsp. oil; set aside.
- In a large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion and jalapeño; sauté for 3 min.
- Add cumin and garlic; sauté for 1 ½ min.
- Stir in sauce and orange juice; bring to a boil.
- Reduce heat to a simmer; cook until slightly thick (about 3 min.).
- Pour tomato mixture over fish; bake in preheated oven until fish flakes easily with a fork (about 15 min.).
- Divide fish and sauce between 2 serving dishes; garnish with cilantro and orange zest. Serve immediately.
