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Per serving
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- 1
Soften the aromatics
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the finely chopped poblano peppers and finely chopped small onion, and cook, stirring, for 4 to 6 minutes until they've gone soft and sweet.
- 2
Build the tomato broth
Stir in both cans of diced tomatoes with their juices, the chopped green olives, the minced garlic, the pepper and the salt. Bring it up to a boil, then ease the heat back to a gentle simmer.
- 3
Poach the halibut
Nestle the halibut fillets down into the tomatoes, cover the pan, and let them poach for 8 to 10 minutes, just until the fish flakes easily with a fork. Don't rush it and don't crank the heat -- gentle is what keeps it silky.
- 4
Finish and serve
Shower everything with the chopped fresh cilantro. Serve each fillet in a shallow bowl with plenty of the tomato broth spooned over, a lemon wedge on the side, and crusty bread for mopping up if you've got it.
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Tomato-Poached Halibut
Created by: CoastalKitchen
Ingredients
- 1 tbsp olive oil
- 2 poblano peppers
- 1 onion
- 14 1/2 oz fire-roasted diced tomatoes
- 14 1/2 oz diced tomatoes
- 1/4 cup green olives
- 3 garlic
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 lb halibut fillets
- 1/3 cup cilantro
- 1 lemon
Instructions
- Soften the aromaticsHeat the olive oil in a large nonstick skillet over medium-high heat. Add the finely chopped poblano peppers and finely chopped small onion, and cook, stirring, for 4 to 6 minutes until they've gone soft and sweet.
- Build the tomato brothStir in both cans of diced tomatoes with their juices, the chopped green olives, the minced garlic, the pepper and the salt. Bring it up to a boil, then ease the heat back to a gentle simmer.
- Poach the halibutNestle the halibut fillets down into the tomatoes, cover the pan, and let them poach for 8 to 10 minutes, just until the fish flakes easily with a fork. Don't rush it and don't crank the heat -- gentle is what keeps it silky.
- Finish and serveShower everything with the chopped fresh cilantro. Serve each fillet in a shallow bowl with plenty of the tomato broth spooned over, a lemon wedge on the side, and crusty bread for mopping up if you've got it.