Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes.
Add the squash, garlic, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes. Stir in the tomatoes and their liquid.
Season the halibut with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle it in the vegetables. Cover and simmer over medium-low heat until the halibut is opaque throughout and beginning to flake, 10 to 12 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.