*To make this recipe Core®, omit almonds.

POINTS® Value |  5
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Easy

main meals | If you can't find jalapeño-seasoned diced tomatoes, use regular canned diced tomatoes and add a big pinch of hot red pepper flakes to the onions while sautéing.

1 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), chopped
14 1/2 oz canned tomatoes with green chilies, peeled and diced
1/2 cup fat-free chicken broth
10 items olive(s), green (with pimientos), thinly sliced crosswise
1 1/2 pound halibut fillet(s), or sea bass or scrod
1 Tbsp slivered almonds, toasted
3 cup broccoli, florets, steamed

Instructions


1. In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.
2. Stir tomatoes, broth and olives into onion mixture and heat to simmer. Cut fish into 4 portions and arrange in skillet. Cover and cook until fish flakes with a fork, 8 to 10 minutes.
3. To serve, remove fish to 4 plates. Spoon tomato and olive mixture over fish and top each serving with a sprinkle of almonds. Complement with broccoli.