Himalayan Salt Plate Halibut with Mojo Criollo

4 Steak Halibut pieces
2 Tablespoons olive oil
2 Tablespoons Herb the Provence
Heat Salt Plate over medium on the grill or gas stove for 45 minutes. Season fish with olive oil and herbs. Cook fish 3 1/2 minutes per side for medium. Remove from plate to a serving dish. Pour warm Mojo Criollo on top

For the Mojo Criollo:

1/2 cup tomato sauce
1 tablespoon tomato paste
6 large pimiento stuffed olives cut into round pieces
1 tablespoon capers
1 jar diced pimientos
1 big onion cut into half moon pieces
8 crushed garlic cloves
4 tablespoon olive oil
3 bay leaves
1/2 cup white wine
2 reg tomatoes or 4 roma tomatoes cut into 1/2″ pieces
freshly grind black pepper

Heat oil and cook onion, garlic and pepper for 5 minutes. Add the rest of the ingredients but tomatoes and cook 15 minutes stirring occasionally. Add tomatoes and cook for 3 more minutes. Pour sauce over fish.


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