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from "Real Simple® magazine"

This bold combination of flavors and colors works well with other seafood, including cod, shrimp, and salmon.

Hands-on time: 20 minutes
Total time: 40 minutes

Makes 4 servings
 Real Simple® magazine

1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 cup green olives, pitted and halved
2 medium navel oranges — peeled, separated into segments, and membranes removed
1 28-ounce can diced tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds halibut, skin removed, cut into 2-inch pieces*
1/4 cup fresh dill, chopped

*FreshDirect Note: When halibut is unavailable, we'll offer one or more of the other protein options mentioned in the recipe headnote.

Print Print recipe

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes. Add the salt, pepper, and halibut to the pan. Spoon the sauce over the halibut. Cover and simmer until cooked through, about 7 minutes. Divide the halibut and sauce among individual plates and sprinkle with the dill.
CALORIES 339(32% from fat); FAT 12g (sat 1g); SUGAR 13g; PROTEIN 38g; CHOLESTEROL 54mg; SODIUM 1038mg; FIBER 5g; CARBOHYDRATE 23g

Product nutrition and information
 Quantity Ingredients Est.Price
  Organic Yellow Onion, Medium - $1.99/lb
  Just FreshDirect Pitted Picholine Olives
This product is currently unavailable.
  Navel Orange - $1.49/ea Save! 4 for $5
  Muir Glen Organic Diced Tomatoes - $2.69/ea
  Wild Cod Fillet - $15.99/lb
 6-8 OZ, Hand-cut
  Dill - $1.99/ea
 approx. 4oz
You May Already Have
  Monini Originale Extra-Virgin Olive Oil - $16.99/ea
 34fl oz
  Morton Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.79/ea
Estimated Total:  
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* Timeslot discounts may vary from week to week.

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