Ingredients
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2 tbsp olive oil, divided
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4 (6 - 8 oz) halibut fillets
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1 cup diced onion
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2 tsp minced garlic
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1 (15 oz) can diced fire-roasted tomatoes
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1/2 cup Kalamata olives, halved
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2 tbsp lemon juice
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2 tbsp chopped parsley
Steps
1
Place a large (12 inch) nonstick skillet over medium high heat. Pat dry the halibut filets with a paper towel and lightly season with salt and pepper.
2
Add 1 tablespoon oil to the pan, followed by halibut filets. Cook in the hot oil for 2-3 minutes or until golden brown. Flip and cook for an additional minute.
3
Remove filets from the pan and set on a plate or tray. Add the onion and garlic, and the remaining tablespoon of olive oil. Cook until onions are lightly browned; about 2-3 minutes stirring often. Add the diced tomatoes and olives and stir to mix. Place halibut filets on top of tomato mixture and squeeze the lemon over top.
4
Cover the pan, and reduce heat to medium. Cook for an additional 4-5 minutes or until fish flakes easily and is cooked through.
5
Sprinkle fresh parsley over the top and serve!
