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Halibut Veracruzana

Photo: Monterey Bay Aquarium

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Ingredients for 4 servings

1 1/2 pounds boneless, skinless halibut, cut into 4 portions

3 tablespoons extra virgin olive oil

salt, to taste

Freshly ground black pepper, to taste

1 small yellow onion, thinly sliced

2 cloves garlic, minced

2 to 3 jalapeños, stemmed and sliced into 1/4-inch disks

1 lime, cut into 8 wedges

1 tomato, cored and seeded, cut into strips

1/2 cup Spanish green olives (picholines), sliced

1/2 bunch fresh oregano leaves, roughly chopped

1/2 cup white wine

3/4 cup fish stock or clam juice

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