• 1 large onion, sliced thin

• 1 green bell pepper, sliced thin

• 1⁄4 cup chopped fresh cilantro

• 2 tablespoons balsamic vinegar

• 2 tablespoons dry sherry

• 1⁄8 teaspoon nutmeg

• 1⁄8 teaspoon ground allspice

• 1 teaspoon minced peeled fresh ginger

• 4 halibut steaks (about 8 ounces each)

• coarse kosher or sea salt

• freshly ground black pepper

Combine all ingredients up to the fish in a bowl and toss well. Spread half the mixture in the bottom of a large baking dish. Season the halibut on both sides with salt and pepper and put on top of the vegetables. Scatter the remaining mixture on top.

Preheat oven to 425°F

Bake the fish 13 to 15 minutes or until cooked through. Serve the halibut with the vegetables and juices spooned on top.

NOTE: The dish can be assembled ahead of time and kept covered and refrigerated for up to 4 hours before baking.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe