medium yellow onion, thinly sliced
green olives, pitted and halved
medium navel oranges, peeled, separated into segments, membranes removed
28-ounce can diced tomatoes, undrained
halibut, skin removed, cut into 2-inch pieces
fresh dill, chopped
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes.
- Add the salt and pepper. Place the fish in the pan and spoon the sauce over it. Cover and simmer until cooked through, about 7 minutes.
- Divide the fish and sauce among individual plates and sprinkle with the dill.