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Preptime: 20 min.Cooktime: 20 min.
Carbs: 5g
Fat: 10g
Fiber: 1g
Protein: 36g
Satfat: 1g
Sodium: 382mg
2 tablespoons olive oil
4 halibut fillets, about 6 ounces each
salt to taste
freshly ground black pepper
1 medium yellow onion, diced
1 clove garlic, minced
1 15-ounce can chopped tomatoes
1 teaspoon chopped capers
8 nicoise olives (or other good-quality black olives), pitted and quartered
1 tablespoon sherry vinegar (or balsamic vinegar)
Directions:
1. Preheat the oven to 350°F.
2. Heat 1 tablespoon of olive oil over medium-high heat in a skillet large enough to accomodate all of the halibut fillets in a single layer. Season the fillets with salt and pepper and sear them in the hot skillet on both sides, about 3 to 4 minutes per side. Transfer the fillets to a baking dish and place in the oven to finish cooking (about 5 minutes, depending on the thickness of the fillets) while you make the tomato mixture.
3. Turn the heat down to medium and add the remaining tablespoon of olive oil to the skillet. Add the onion and cook until it softens and begins to color. Add the garlic, tomatoes (with their juices), capers and olives and simmer until the liquid has almost completely evaporated, about 5 minutes. Add the vinegar and cook for another 30 seconds. Taste and season with salt and pepper.
4. Serve the halibut fillets topped with a large dollop of the tomato mixture.
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