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Tomato-Poached Halibut

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
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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

  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.
Editor's Note
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.

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