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Chef Mike Minor of Border Grill, Las Vegas, NV
Chef Mike Minor
Border Grill
Mandalay Bay Resort & Casino
3950 Las Vegas Blvd. South, Las Vegas, NV 89119
(702) 632-7403

Halibut Veracruzana
Chef Barton Seaver of Blue Ridge – Washington, D.C.
Adapted by
November 2009
Yield: 4 Servings


3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1½ pounds boneless, skinless Alaskan halibut*, cut in 4 portions

1 small yellow onion, thinly sliced
2 cloves, garlic minced
2 to 3 jalapeños stemmed and sliced in ¼-inch rounds
1 lime, cut into 8 wedges
1 tomato, cored and seeded, cut in strips
½ bunch fresh oregano leaves, roughly chopped
½ cup sliced Picholine olives
½ cup white wine
¾ cup fish stock or clam juice
Salt and freshly ground pepper

For the Halibut:
Heat one large or two medium-sized sauté pans over medium-high heat for a minute, then add olive oil. Season fish fillets with salt and pepper and add to hot oil, turning the heat to high. When the fillets are golden brown, flip to sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices. 

For the Broth:
Return the pan or pans to high heat. Add onions and cook, stirring often, for 2 to 3 minutes.  Add garlic, jalapeño slices, lime wedges, tomatoes, oregano, and olives and sauté briskly for 1 minute more. Add white wine and cook to reduce by half. Add fish stock. When mixture reaches a boil, reduce to a simmer and return the fish fillets and juices to the pan to finish cooking, covered, for 1 to 3 minutes depending on the thickness of fillets. Taste broth and adjust seasoning. Serve fish fillets immediately, portioned out in soup plates with a generous puddle of broth. Garnish with vegetables.  

*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, Alaskan halibut is a “Best Choice.”  For more information about sustainable seafood, go to

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