Baihian Halibut

• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 4 halibut steaks, halves each 1-inch thick, about 2 lbs
• 12 cup chopped onion
• 1 cup chopped green peppers or 1 cup red bell pepper
• 1 serrano peppers or 1 jalapeno pepper, seeded and minced
• 2 large garlic cloves, thinly sliced
• 1 teaspoon salt, divided
• 12 cup unsweetened coconut milk
• 1 medium tomatoes, diced

1. Combine 1 T. oil and lime juice in a glass pie plate, add fish and turn to coat.
2. Heat remaining oil in a 12-inch nonstick skillet over medium heat.
3. Add onion, peppers and garlic.
4. Cook until onion is translucent and pepper is tender, about 6 minutes.
5. Sprinkle 1/2 teaspoons salt over fish, add fish to skillet; pour coconut milk over fish and add tomato.
6. Reduce heat to medium-low and simmer 8-9 minutes, turning fish halfway through cooking time.
7. Stir remaining salt into sauce, spoon over fish a few times and serve immediately.

olive oil, lime juice, onion, green peppers, serrano peppers, garlic, salt, unsweetened coconut milk, tomatoes

Taken from www.food.com/recipe/baihian-halibut-138428 (may not work)