Halibut Veracruz

Pick out any bones remaining in the fillets, if necessary. Place them on a large baking dish or casserole in an even layer. Take two lime halves and squeeze evenly over the tops. Turn the halibut filets over to coat all sides with the lime juice. Reserve.

Heat the oil in a rondeau or other large shallow pan with lid over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes or until tender.

Add in the red and yellow sliced peppers and cook for another 2 minutes, stirring often.

Pour in the canned tomatoes and green chilies.

Take the halibut filets and place presentation side down (the side that looks better, if there is one) over the tomato and pepper mixture in the rondeau, spooning the pepper mixture over each fillet to make sure it is covered with or touching the pepper and tomato mixture. Reduce heat to medium low and cover.

Cook for about 5 minutes and carefully turn the filets over. Cook uncovered for another 4 to 7 minutes, depending on thickness and degree of heat, until the center of each fillet is firm and flakes easily.

Remove dish from heat and carefully remove the halibut fillets from the sauce.

Squeeze the remaining limes into the sauce and stir. Season to taste with salt and black pepper. Serve the vegetable sauce with the halibut fillets. If the remaining sauce has a large amount of liquid, place back on the stove and turn the heat up to high. Let boil for a couple of minutes to reduce some of the liquid to the desired consistency, and then serve with the halibut filets.