Halibut Veracruz - cooking recipe

Ingredients

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

Preparation

Place tomatoes on a large rimmed baking sheet; bake at 450\u00b0F for 20 minutes.
Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned.
Pulse tomatoes and pan juices in a food processor until roughly chopped.
Saute onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender.
Add garlic and serrano; saute 15 seconds; adding olives, capers, and chopped tomatoes; bring to a boil.
Reduce heat, and simmer 5 minutes.
Remove from heat; stir in oregano.
Sprinkle halibut with salt and pepper.
Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat.
Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork.
Serve with sauce, fluffy white rice and a green vegetable.