Halibut with Summer Vegetables

This recipe is so healthy that you are likely to lose weight and points off your blood pressure just by reading it.  That might be an overdramatization, but not much of one. Go to your farmer's market for some pepper and squash and you're off.  Open a nice crisp white to offset the bit of spice the jalapeno brings.

Halibut with Summer Vegetables
Makes four servings.

1 tablespoon olive oil
1 onion, chopped
Garlic pepper
Kosher salt
1 yellow squash, cut into 1/2 inch pieces
1 zucchini squash, cut into 1/2 inch pieces
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno, seeded and thinly sliced
1 (28 ounce) can diced tomato
4 6-ounce pieces skinless halibut fillet

Heat the oil in a large saute pan over medium heat.  Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes.  Add garlic pepper and salt and stir.

Add the squash, garlic, bell pepper and jalapeno.  Cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.  Stir in the tomatoes including their liquid.

(Here's where you can get creative if you'd like.  Add a pinch of cumin and/or chili powder to ramp up some Mexican flavors. Italian herb seasoning to take it another direction.  A pinch of red pepper flakes to kick the spice up even more. A dash of lime or lemon juice to brighten things up. Go for it.)

Season the halibut with salt and pepper and nestle it in the vegetables. (Note: As you can see form the photo, I used tilapia fillets and the recipe still worked deliciously.)  Cover and simmer over medium-low heat until the fish is cooked through (opaque and beginning to flake).

Serve immediately.  (A little bread would be great to help sop up the juices.)