Tomato-Poached Halibut

Ingredients

• 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

Directions

1. 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.
2. 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.