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Spicy Halibut Veracruz

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  • 4 Knorr® Chipotle MiniCube(s), divided
  • 6 halibut fillets
  • 2 Tbsp. olive oil
  • 2 medium red and/or orange bell peppers, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1/2 cup pimiento-stuffed olives, halved
  • 1/4 cup drained capers
  • 1 bay leaf
  • 1 Tbsp. chopped fresh parsley leaves

NUTRITIONAL INFORMATION

 

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 Crumble 1 Knorr® Chipotle MiniCube(s) on halibut; set aside.
  • 2 Heat olive oil in large, deep nonstick skillet over medium-high heat and cook orange peppers, onion and garlic, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in remaining Knorr® Chipotle MiniCubes, tomatoes, olives, capers and bay leaf. Bring to a boil. Reduce heat and add halibut. Simmer covered 10 minutes or until fish flakes with a fork. Remove bay leaf before serving and garnish with parsley.