If halibut is not available, use another firm textured fish.
- 1½ lbs (675gr) boned halibut fillets, fresh
- 2 Tbsp fresh lime juice
- freshly ground black pepper
- 2 Tbsp oil for cooking (grapeseed, canola, virgin olive oil)
- 1 large onion, chopped
- 2 jalapeño chiles, seeded and finely chopped
- 2 garlic cloves, minced
- 2 cups tomatoes, chopped
- 2 Tbsp sherry vinegar
- ½ Tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp sea salt
- ¼ cup chopped fresh cilantro, for garnish
Preheat oven to 350°F/175°C.
Place fish in a large bowl or platter, add lime juice and a pinch of freshly ground black pepper. Toss gently to coat and set aside.
Heat oil in a large skillet or sauté pan over medium-high heat. Sauté onions and jalapeños for 3 - 4 minutes. Add garlic and continue to sauté until the onions are softened but the garlic hasn’t burned. Stir in tomatoes, vinegar, cumin, coriander, and salt. Cook for 5 minutes more, stirring occasionally. Season to taste with salt and pepper.
Spread a thin layer of the sauce in the bottom of a 12 x 7 inch baking dish. Remove fish from the lime juice and place in the baking dish. Spoon the remaining sauce over top of the fish.
Back, uncovered, for 25 to 30 minutes or until the fish is cooked through and begins to flake easily. Garnish with cilantro and serve immediately.
Serve with steamed rice and seasonal vegetables.