a splash of extra virgin olive oil
4 fresh halibut or other whitefish fillets
4 large tomatoes, chopped
1 large onion, minced
4 large cloves of garlic, minced
1/2 cup capers, drained
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
2 tbsp. balsamic vinegar
1 tbsp. fresh oregano (or 1 tsp. dried)

Preheat a large, heavy skillet over medium-high heat.  Add a splash of olive oil, enough to cover the bottom of the pan with a thin film.

Pat the halibut fillets dry with a piece of paper towel and then lightly season them with salt and pepper.

Carefully place the fillets in the hot oil and sear on both sides, browning them until they are golden brown.  They don’t have to cook all the way through at this point.

Remove the fillets from the pan and add the tomatoes, onion, garlic, capers, olives, vinegar and oregano.  Bring the mixture to a vigorous simmer, then return the halibut to the pan and lower the heat a bit.  Nestle the fillets into the mixture and continue cooking until they are cooked through, just a few minutes longer.  Serve the halibut with generous spoonfuls of the tomato mixture.