Halibut with Roasted Peppers and Cream

This recipe is based on a recipe from Rick Bayless, and Deann Broen Bayless, Authentic Mexican Regional Cooking from the Heart of Mexico, Morrow, 1987. It's a wonderful combination of the hot peppers, smooth cream, and firm flesh of the halibut. Be sure to only use the freshest fish and to cook it only until it flakes. Never overcook fish.


Sprinkle fish with lime, cover, and refrigerate for 1 hour. Heat 1 T. oil in a saucepan, add onion, and cook until brown. Add garlic and chili, and cook 2 minutes. Stir in cream, and simmer for a few moments. Dredge the fish with flour. Heat butter and remaining oil in a large skillet. Fry fish for about 2 minutes per side (or until flesh just flakes--don't overcook). It's better to slightly undercook the fish, turn off the skillet, cover, and let sit for a few minutes while preparing sauce, rather than overcooking the fish. Serve fish, napped in sauce. This dish goes well with pita, other soft breads, and the Potato, Corn, and Cherry Tomato Salad with Basil Dressing.
Back to Ruth's Kitchen