Halibut with Tomato, Orange, and Dill

1 ½ pounds Halibut cut into 4 serving pieces

1 TBS olive oil

1 onion, thinly sliced

1 cup green olives, sliced and pitted

2 small to medium size oranges, peeled and separated into segments

1 28 ounce can diced tomatoes, undrained

1 teaspoon kosher salt

¼ teaspoon ground pepper

1 tablespoon dill

4 servings Basmati Rice, cooked as directed

Heat oil in a large saucepan over medium heat. Add the onion and cook until tender 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 while cooking and simmer until cooked through, about 7 minutes. Place the halibut and sauce over rice on a serving platter. Sprinkle with dill. Serves 4.

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