Poached Halibut with Sweet Tomato and Orange Sauce


2 Tbsp. Olive or vegetable oil
1/2 small Onion, sweet variety including Walla Walla, Vidalia, diced
1 clove Garlic, fresh, peeled, minced
2 Tbsp. Herbs*, fresh, leaves only, diced (choose from list below)
4 Kumato® brand Tomatoes, peeled, diced
3/4 cup (6 oz.) Orange juice
2 Tbsp. Butter or margarine
2 Tbsp. Mint leaves, fresh
1 Tbsp. Sugar
to taste Sea salt and pepper

*Choose one herb for the sauce from the herb choice you are using to prepare the halibut.

4, 6-8 oz. Halibut fillets, fresh
4 cups (1 quart) Fish stock, white wine, or water
3 sprigs, total Herbs, fresh, mix or match, including thyme, basil, cilantro, and marjoram (4” to 5” each)
6 cloves Garlic, fresh, smashed but left intact, do not mince
1 large Bay leaf, whole garnish Spinach, fresh leaves, sautéed in butter or oil, optional

To prepare the sauce, heat oil in large skillet over medium heat. Add onion and garlic, and sauté until onion is softened and begins to caramelize, about 5 to 8 minutes. Add the mixed herbs to skillet, then Kumato® brand Tomatoes, and increase the heat to high. Cook mixture, allowing the tomatoes to simmer, stirring frequently to allow tomatoes to release their liquid. Simmer 4 to 8 minutes, stirring, until liquid is almost
evaporated. Add the orange juice to skillet and continue cooking until mixture is thick and jam-like in consistency, about 10 to 13 minutes. Remove the skillet from the heat, and add butter and mint immediately, whisking to blend. Add sugar and seasonings. Taste and adjust the seasonings.