Recipe Image

Halibut Picante

  • 10 m
  • 25 m
EatingWell Test Kitchen
“Fish cookery doesn't get any easier than this. Look for the freshest fish you can find—just about any firm, mild white fish will be a fine foil for this spicy tomato sauce.”


    • 1¼ pounds halibut, striped bass or tilapia fillet, cut into 4 portions
    • 1 teaspoon ground cumin, divided
    • ¼ teaspoon salt
    • Freshly ground pepper, to taste
    • 1 10-ounce can diced tomatoes with green chiles
    • ¼ cup sliced green olives with pimientos
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon extra-virgin olive oil


  • 1 Preheat oven to 450°F. Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with ½ teaspoon cumin, salt and pepper.
  • 2 Combine tomatoes, olives, cilantro, oil and the remaining ½ teaspoon cumin in a small bowl. Spoon over the fish.
  • 3 Bake the fish until flaky and opaque in the center, 12 to 15 minutes. Serve immediately.
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