Home Gear Stovetop Cookware Skillet Nonstick Skillet

Tomato-Poached Halibut

Name: Tomato-Poached Halibut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Mediterranean
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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, Connecticut

Tomato-Poached Halibut Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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

Directions

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.