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Serving Size
4
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Total Time
30 minutes
Ingredients
1/4 cup Chili oil of your choice (optional)
1 onion, peeled and sliced
3 garlic cloves, peeled and sliced
Red pepper flakes to taste (optional)
1 pound cherry tomatoes, washed (if using large tomatoes, cut into quarters)
1 tablespoon tomato paste
Salt and pepper, to taste
1/4 cup water
1-1.5 lb halibut, cut into equal, individual fillets with skin removed
1 cup herbs of your choice, washed (we recommend mint, cilantro, or parsley)
Lime, washed and cut into wedges for serving (optional)
Chili oil of your choice (optional)
Directions
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In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until softened, 2–3 minutes.
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Stir in the red pepper flakes and tomatoes. Cook until the tomatoes begin to burst, about 5 minutes.
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Add the tomato paste, salt, and pepper. Cook for 5 minutes more, stirring occasionally.
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Pour in the water and simmer for 5 minutes to meld the flavors. If desired, blend most of the sauce in a blender until smooth, then return it to the skillet and bring back to a simmer over medium-low heat.
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Gently place the halibut fillets into the sauce. Cover the pan with a lid and simmer until the fish is opaque and flakes easily, or has reached 145°F. If needed, add more water to thin the sauce.
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To serve, dish out the sauce and halibut fillets evenly among dishes. Top with fresh herbs—and add a squeeze of lime and a drizzle of your favorite chili oil if using. Enjoy with a hunk of fresh New Seasons bread!
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