Tomato-Poached Halibut

• 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

        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.

Total Time: 30 min

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Recipe by Danna Rogers