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Poached Fish with Smoky Olive Topping

Poached Halibut

This recipe can be enjoyed by anybody, but it was specifically developed for those with gastrointestinal (GI) problems and who are following the Specific Carbohydrate Diet (SCD), otherwise known as Breaking the Vicious Cycle.

The ingredients in this dish are easy to digest and make for a healthy and hearty dinner. Serve with Smoky Olive Topping.

Learn more about the Specific Carbohydrate Diet here.  

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • Extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 2 small eggplants, cut into medium dice
  • 2 roasted red peppers, diced
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 cup very dry red wine (Cabernet works well)
  • 1 (15-ounce) canned tomatoes with juice, crushed with your hands
  • 1 fat strip of orange peel, white pith removed
  • 3 tablespoons chopped flat leaf parsley
  • 6 (6-ounce) halibut fillets or other meaty fish fillets


1. Heat a large sauté pan, lightly coated with evoo, over medium-high heat. Caramelize onions, eggplant, and red peppers, in batches until browned and soft. Be sure to season each batch with salt and pepper. Add garlic to the last batch toward the end of cooking to avoid burning it.

2. Add sautéed vegetables back to the pan and add wine, crushed tomatoes and juices, orange peel, and parsley. Reduce the heat to medium and simmer, stirring occasionally for 15 minutes or until eggplant has softened and begins to break up.

3. Season halibut on both sides with salt and pepper and “nestle” into the stewed vegetables. Cover the pan and simmer the mixture until fish is cooked through, about 12 to 15 minutes. Serve with Smoky Olive Topping.

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