Halibut Veracruz

• 5 ripe tomatoes
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil, divided
• 2 garlic cloves, minced
• 1 1/2 teaspoons seeded and minced serrano chilies (more if wanted)
• 1/4 cup sliced Spanish olives (stuffed with pimentos)
• 2 tablespoons capers
• 1/4 teaspoon dried oregano
• 6 halibut fillets (6 oz each)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons unsalted butter

1. Place tomatoes on a large rimmed baking sheet; bake at 450u0b0F for 20 minutes.
2. Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned.
3. Pulse tomatoes and pan juices in a food processor until roughly chopped.
4. Saute onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender.
5. Add garlic and serrano; saute 15 seconds; adding olives, capers, and chopped tomatoes; bring to a boil.
6. Reduce heat, and simmer 5 minutes.
7. Remove from heat; stir in oregano.
8. Sprinkle halibut with salt and pepper.
9. Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat.
10. Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork.
11. Serve with sauce, fluffy white rice and a green vegetable.

tomatoes, onion, vegetable oil, garlic, serrano chilies, spanish olives, capers, oregano, kosher salt, fresh ground black pepper, unsalted butter

Taken from www.food.com/recipe/halibut-veracruz-340236 (may not work)