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Tomato-Poached Halibut

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Danna Rogers, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

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

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

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Prep Time 15 min
Cook Time 15 min
Yield 4 servings

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
Text Ingredients

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.

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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