Source: dLife

Flaky and light halibut with tomato/caper sauce.

Servings

2 tbsp fresh lime juice
24 oz raw halibut fillets (4 6oz )
1 tsp extra virgin olive oil
1 medium onions , thinly vertically sliced
2 medium tomatoes , diced and seeded (about 2 cups)
0.25 cup pimentos , diced, divided
2 tbsp capers
1 tbsp sliced jalapeno pepper , finely chopped and seeded
0.12 tsp salt
0.25 cup cold water
1 medium limes , cut into wedges (may substitute lemon)

1 Add lime juice and halibut fillets to a resealable plastic bag. Close securely and chill for at least 2 hours, flipping one time.
2 Pour oil in a large frying pan and heat over medium heat. Sauté onion until soft, about 8 minutes.
3 Pour in water and add halibut. Place lid on pan and cook 3 minutes per side.
4 Raise heat to medium-high and mix in tomato, 2 tablespoons pimiento, capers, peppers, and salt. Place lid on pan and cook 5 minutes
5 Take lid off and cook another 3 minutes, fish should be flaky.
6 When ready to serve, spoon sauce over halibut and garnish with the rest of the pimiento and lime wedges.

Serve this with rice and vegetables also topped with the sauce.