2 T olive oil
1 small red onion, slivered
1 large clove minced garlic
1 large, vine ripened tomato + juice (or substitute ½ C canned diced tomatoes and juice)
¼ – ½ C dry white wine ***NOTE you may need to add extra if your tomato is not super juicy
Salt and freshly ground black pepper
Large handful pitted olives – Castelvetrano, Kalamata or Nicoise
1 zest and juice of small orange, clementine or ‘Cutie’
2 4 oz halibut fillets
3 T fresh herbs, minced
In a small sauté pan, heat olive oil until shimmering. Add onions and garlic and sauté until onions are just beginning to brown.
Add chopped tomato with its juice, wine, the zest and juice of 1 orange, and the olives. Reduce heat and simmer 2 minutes.
Lay the fillets over the tomato mixture and cover pan. Simmer over moderate heat for 3-4 minutes or until fish is cooked through. Remove from heat and immediately remove lid. Place fish over starch of your choice and spoon some of the onion/tomato mixture on top. Sprinkle with fresh herbs and serve.