1 large onion, sliced 2 cloves garlic, chopped 2 jalapeno chiles, seeded and chopped 1 can (16 ounce size) whole tomatoes, drained and chopped 2 tablespoons white vinegar 1 1/4 teaspoon cumin 3/4 teaspoon ground coriander 4 halibut or other lean fish steaks, about 1 inch thick chopped fresh cilantro, if desired
Heat oven to 350 degrees F. Spray 10-inch nonstick skillet with nonstick cooking spray.
Cook onion, garlic and chilies in skillet over medium heat, stirring frequently, until onion is tender; reduce heat. Stir in remaining ingredients except fish steaks. Simmer uncovered over low heat 5 minutes, stirring occasionally.
Arrange fish in ungreased rectangular baking dish, 11 W 7 W 1 1/2 inches. Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with cilantro.
A fantastic recipe! I do not usually like tomatoes cooked or baked but they were delicious in this dish. The spice was a perfect accompaniment to the meatiness of the halibut. I also made a variation by using Mexican style tomato sauce when I didn't have fresh jalepenos at home. It was a bit more spicy but also made a little more sauce, which we loved.