Poached Halibut (Connecticut)

Halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread.

1 Tbsp. extra-virgin olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 (14½ oz) can fire-roasted diced tomatoes, undrained
1 (14½ oz) can diced tomatoes, undrained
¼ cup green olives, pitted and chopped
3 cloves garlic, minced
¼ tsp. black pepper, freshly cracked
⅛ tsp. sea salt
4 (4 oz) halibut fillets
⅓ cup fresh cilantro, chopped

To Serve:
4 lemon wedges
crusty whole grain bread

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 sea 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.

Makes 4 servings.