- 4 tablespoons olive oil divided
- 1 cup white onion slivered
- 4 garlic cloves finely chopped
- 1 pound ripe Roma tomatoes diced
- 1 pound tomatillos husked and rinsed, diced
- 1 teaspoon kosher or coarse sea salt plus more to season fish
- 1 teaspoon brown sugar
- 1/4 teaspoon ground allspice
- 1/4 teaspoon Ground ceylon cinnamon or canela
- 1/4 cup slivered almonds
- 1/4 cup sliced manzanilla olives stuffed with pimientos
- 2 pounds halibut filet skin on, cut into 6 pieces
- Heat 2 tablespoons of oil in a large skillet set over medium heat. Once hot, add the onion and cook for a couple minutes, until it starts to wilt. Add the garlic and cook for another minute, until fragrant. Incorporate the tomatoes, tomatillos and sprinkle in the salt, sugar, allspice, and cinnamon. Mix well and cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
- Incorporate the almonds and olives and continue cooking for another 7 to 8 minutes. Turn off the heat.
- Season fish with salt to taste. Heat the remaining 2 tablespoons of oil in a large casserole set over medium-high heat. Once hot, add the fish skin side down and cook for one to two minutes, until the skin begins to brown.
- Scrape the chunky sauce over the fish, cover the casserole and reduce heat to low. Cook for 10 minutes. I like to serve it over rice or steamed potatoes.