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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

    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 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
    Pitted Picholine Olives - $5.49/lb
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
      Muir Glen Organic Diced Tomatoes - $2.39/ea

    Medium Farm-Raised Shrimp - $9.99/lb
      Dill - $1.99/ea
     Farm Fresh, bunch
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.09/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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