Technology is great and sometimes not so great. The not so great part comes in when it fails or there is an issue. I’m going through one of those annoying times. A simple update to my laptop caused a load of problems. I can’t sync with my phone. I have to click icons in my taskbar numerous times to launch a program. I hope the answer and fix comes soon. Meanwhile, I can set it aside and do some cooking. At least enjoying dishes like Cuban Style Halibut balances out software annoyances.
It started with a craving for Cuban food. I wondered if there was a pressure cooker recipe for Ropa Vieja. My internet pressure cooker recipe search was side tracked when I ran across a website for Cuban recipes in general. I can’t remember how much time I spent going through that site. Then it all came to a halt when I found Cuban Sea Bass. I knew it was what I had to make.
Then came another issue: Not one single grocery store in my area had sea bass. I set the recipe aside and waited a couple of days. Then it came time to do my regular big grocery shopping. What did I spot in the seafood case? There were these beautiful halibut filets. Obviously I got some of them and the rest of the ingredients needed for the dish.
How is Cuban Style Halibut? The filets are moist and flaky. What really makes this dish is the sauce. Tomatoes, onion, garlic, white wine, olives, and capers simmer for a while and their flavors really come together. The filets go for a swim in the sauce to cook just until they are done. Then butter is stirred in to thicken the sauce and add a little richness. The final addition of cilantro brightens the sauce and gives it a touch of freshness.
The recipe makes a lot of sauce. It is a good thing. Save the extra and use it on pasta. You could also freeze it and use it to cook this dish again in minutes. I think next time I’ll use shrimp or perhaps sea bass if I can find it.
What is your favorite Cuban dish? I’m still on the hunt for a pressure cooker Cuban recipes. I did spot a couple for black beans that look interesting. A pork roast would be great too. My Slow-Cooker Cuban Pork sure is tasty. Perhaps I could adapt it for a pressure cooker version one day. Time will certainly tell. Stay tuned…
Cuban Style Halibut
- 3 tablespoons olive oil
- 1 medium white onion about 1 1/2 cups, thinly sliced
- 4 cloves garlic minced
- 4 cups canned chopped tomatoes Pomi brand recommended
- 1 1/2 cups dry white wine
- 2/3 cup coarsely chopped pimento stuffed green olives
- 2 tablespoons coarsely chopped capers
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon red pepper flakes
- 4 halibut filets 6 ounce
- 3 tablespoons butter
- 1/4 cup chopped fresh cilantro leaves
Heat oil in a large sauté pan over medium heat. Add onions and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute.
Add tomatoes, wine, olives, capers, salt, pepper, and red pepper flakes. Stir to combine.
Bring to a boil then reduce heat to medium. Cook for 35 minutes, stirring occasionally.
Place halibut filets in sauce. Reduce heat to low. Cover and cook until fish flakes easily with a fork, about 10 minutes.
Transfer filets to a plate and loosely cover with foil to keep warm.
Increase heat to medium and add butter to sauce. Simmer until butter melts and sauce thickens, stirring occasionally, about 5 minutes. Stir in cilantro.
Ladle about 3/4 cup of sauce into 4 bowls. Save extra sauce (chill or freeze) and use it for another purpose (it's great on pasta).
Place halibut filets on top of sauce. Garnish with more cilantro if desired.
Cuban Style Halibut is moist, flaky fish cooked and served in a flavorful sauce made of tomatoes, onions, garlic, wine, olives, capers, and cilantro.
Recipe adapted from Cuban Style Sea Bass by Kiki Hahn (found on numerous websites).
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