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Title: Tomato-Poached Halibut
Categories: Seafood, Vegetables, Chilies, Citrus
Yield: 4 servings

1 sm Onion; fine chopped
14 1/2 oz Can fire-roasted diced
- tomatoes; undrained
14 1/2 oz Can diced tomatoes;
- undrained
1/4 c Chopped, pitted, green
- olives
3 cl Garlic; minced
1/4 ts Pepper
1/8 ts Salt
4 (4 oz ea) halibut fillets
1/3 c Chopped fresh cilantro
4 Lemon wedges
Crusty whole grain bread;
- opt

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.

Danna Rogers, Westport, Connecticut

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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