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Halibut Veracruz

  • 2 Tbsp. olive oil
  • 2 medium orange bell pepper or red bell pepper, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 1 cup water
  • 1 bay leaf
  • 1/2 cup pimiento-stuffed olives, halved
  • 1/4 cup drained capers, coarsely chopped
  • 1 Tbsp. fresh parsley leaves
  • 6 halibut or cod or sea bass filets (about 2 lbs.)



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat olive oil in a large, deep non-stick skillet over medium-high heat and cook next 3 ingredients about 4 minutes or until vegetables are tender, stirring occasionally. Stir in Knorr ® Tomato and Chicken flavor Bouillon and next 5 ingredients. Bring to a boil. Reduce heat and arrange halibut in skillet. Simmer covered 10 minutes or until fish flakes with a fork. Remove bay leaf before serving.

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