Poached Halibut in Tomato Pepper Sauce

threeovens's Note:

Slow braised fish in a rich sauce. Recipe also works with any firm-flesh fish such as salmon, cod or swordfish. Halve steaks before cooking to serve as an appetizer. The fish is brined for 20 minutes so please read through completely as I didn't put the amounts in the ingredients for the brine so they wouldn't blow up the nutritional values.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8-16

Yield: 8.0 steaks ...

• ¾ cup olive oil
• 1 tablespoon sweet paprika
• ½ tablespoon hot paprika
• ½ tablespoon smoked paprika
• fresh lemon juice
• salt
• 48 ounces halibut steaks
• 1 bunch cilantro , chopped including stems
• 3 red bell peppers , minced
• 2 onions , sliced thin
• 3 large tomatoes , sliced thin
• 5 garlic cloves , sliced thin
• 2 tablespoons ground turmeric
• 1 teaspoon white pepper or 1 teaspoon black pepper
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 lime , cut into wedges
• ½ cup cilantro leaf , for garnish

Directions:

1. A day in advance, combine olive oil with the paprikas.
2. Prepare a brine of 1 cup lemon juice and 1/2 cup salt. Brine steaks for 20 minutes, then rinse in cold water and set aside.
3. In a large skillet, spread cilantro, bell peppers, and onions. Arrange tomatoes over all and place garlic around. Place fish on top of tomatoes. Season with tumeric, pepper, salt, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes.
4. Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl. Simmer 5 minutes, then adjust for salt.
5. Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge.