Tomato-Poached Halibut Recipe
Tomato-Poached Halibut Recipe photo by Taste of Home
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Tomato-Poached Halibut Recipe

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My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. —Danna Rogers, Westport, CT
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 tablespoon olive oil
  • 2 poblano peppers, finely chopped
  • 1 small onion, finely chopped
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/4 cup chopped pitted green olives
  • 3 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 halibut fillets (4 ounces each)
  • 1/3 cup chopped fresh cilantro
  • 4 lemon wedges
  • Crusty whole grain bread, optional

Nutritional Facts

1 fillet with 1 cup sauce: 224 calories, 7g fat (1g saturated fat), 56mg cholesterol, 651mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.


  1. In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender.
  2. Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread. Yield: 4 servings.
Originally published as Tomato-Poached Halibut in Taste of Home December 2015, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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rllewis7 User ID: 7124309 238654
Reviewed Dec. 3, 2015

"This is a quick and easy recipe! I served the fish on top of polenta for the perfect weeknight dish!"

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