Pescado Veracruzano


4 Servings


1 1/2 lbs skinless, boneless Pacific halibut (or other firm-fleshed, fresh fish), cut in 4 portions*
3 T extra-virgin olive oil
to taste salt & pepper
1 small yellow onion, peeled and sliced thinly
2 garlic cloves, peeled and sliced thinly
2 or 3 jalapeños, stemmed and sliced in 1/4-inch disks
1 lime, cut into 8 wedges
1 tomato, cored and seeded, cut in strips
1/2 C Spanish green olives (picholines), sliced
1/2 bunch fresh oregano leaves, washed and roughly chopped
1/2 C white wine
3/4 C fish stock or clam juice


  • According to the Monterey Bay Aquarium Seafood Watch program, wild salmon from Alaska is a “Best” choice and wild salmon from California, Oregon, and Washington are “Good” choices. For more information about sustainable seafood, go to
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