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
- 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
- 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.
- 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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Reviewed Dec. 3, 2015
"This is a quick and easy recipe! I served the fish on top of polenta for the perfect weeknight dish!"