Halibut Veracruz style

Ingredients:

• 4 halibut fillets (225 gr.)
• 2 cups diced tomatoes
• 1 medium sized jalapeno pepper, diced
• 1 cup dry white wine
• 3 tablespoons of vegetable oil
• 1 cup of thinly sliced ​​onion
• 3 cloves of garlic, thinly sliced
• 2 tbsp (30 g) butter
• 1 teaspoon coarse salt
• 1/2 cup thinly sliced ​​olives plus 2 tablespoons bottled olive juice
• 2 medium avocados, peeled and sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves

Preparation:

1. Preheat oven to 180°C.
   
   Heat oil in a medium skillet over medium heat. Add the onion and garlic and sauté until browned, about 3 minutes. Add the tomatoes, jalapeño, and white wine. Cook until the wine has reduced by 2/3, about 5-7 minutes.
2. While the sauce is reducing, heat the butter in a separate skillet over medium heat. Season the fish with coarse salt. When the butter has melted, add the halibut fillets. Fry for 2 minutes, flip, and place the skillet in a preheated oven. Bake until tender, about 10 minutes. When the sauce has reduced, remove from the heat and stir in the olives and their juice.
   
   To serve, divide the sauce among 4 dinner plates. Place the fish (caramelized side up) in the center of each plate on top of the sauce. Top the fish with avocado slices, drizzle with lime juice, and sprinkle with cilantro.