|1 1/2 lb • boneless, skinless Alaska halibut, cut in 4 portions|
|3 tbsp • Extra-virgin olive oil|
|• Salt and freshly ground black pepper, to taste|
|1 • small yellow onion, thinly sliced|
|2 • Garlic cloves • minced|
|2-3 • jalapeños, stemmed and sliced in 1/4-inch disks|
|1 • Lime • cut in 8 wedges|
|1 • tomato, cored and seeded, cut in strips|
|1/2 • bunch fresh oregano leaves, roughly chopped|
|1/2 cup • Spanish green olives (picholines), sliced|
|1/2 cup • White wine|
|3/4 cup • fish stock or clam juice|
Heat one very large or two medium sized sauté pans over medium high heat for a minute then add olive oil. When hot, add fish fillets seasoned with salt and pepper and turn the heat to very high.
Sear the fillets until golden brown and flip to sear on the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.
Return the pan (or pans) to the heat, add onions, and cook, stirring often over high heat for 2 to 3 minutes.
Add the garlic, jalapeño slices, lime wedges, tomatoes, oregano, and olives and sauté briskly for 1 minute more.
Add white wine and reduce by half. Add fish stock and bring to a boil, reduce to a simmer, and return fish filets along with the juices to pan to finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.
Taste broth and adjust seasoning.
Serve immediately in soup plates with a generous puddle of broth and garnish of vegetables atop.