2 t olive oil
1 onion, sliced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
28-ounce can diced tomatoes
2 T capers
1/4 t salt
1/4 C parsley, chopped
1 t oregano
1-1/4 lbs halibut fillets
1 lime, cut into 4 wedges

Heat the oil in a large skillet and add the onion. Saute for about 5 minutes, then add garlic and jalapeno and cook for another minute. Add the tomatoes, capers, and salt and bring to a boil. Lower heat and simmer, uncovered, for about 15 minutes.
Stir in parsley and oregano and add the halibut, spooning the sauce over the fish. Cover and simmer until halibut is opaque in center, about 8 minutes. Serve with lime wedges and rice or French bread.