Source: dLife

Hot and spicy baked halibut with a tomato and chili pepper sauce.

Servings

2 lb raw halibut fillets (or use Chilean sea bass or rockfish)
1 tbsp extra virgin olive oil
1 medium onions , chopped
2 medium garlic cloves , minced
4 tbsp fresh jalapeno chili peppers , minced
14.5 oz Tomatoes, diced, with juice, canned
1 tbsp fresh lemon juice
1.5 tsp cornstarch
2 tbsp fresh cilantro , chopped
1 pinch salt and pepper

1 Preheat oven to 425 degrees Farenheit.
2 Wash and lightly dry fish. Chop into 3 to 4 ounce pieces and massage 2 teaspoons of oil onto surface. Arrange fish a few inches apart in one layer in a 10 by 15 inch baking dish. Bake 10 to 15 minutes (fish will no longer be translucent).
3 Add the rest of the oil, onion, garlic, and chili to a skillet and sauté over medium-high heat 5 minutes or until onion is golden.
4 In the meantime, strain tomatoes in a colander, saving the juice. Whisk together saved tomato juice, lemon juice, and cornstarch. Stir in tomatoes and juice blend to skillet and let boil, sauce will become thick.
5 Move fish to serving platter and drizzle sauce over fish. Season with cilantro, salt, and pepper.

Other firm white fish work well with this too. A hot and spicy dish, not for the faint of heart.