1 1/2 pounds boneless, skinless wild Alaska halibut, cut in 4 portions
3 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 to 3 jalapeños, stemmed and sliced in 1/4-inch disks
1 lime, cut into 8 wedges
1 tomato, cored and seeded, cut in strips
1/2 cup Spanish green olives (picholines) or kalamata olives, sliced
1/2 bunch fresh oregano leaves, roughly chopped
1/2 cup white wine
3/4 cup fish stock or clam juice
Heat one very large or two medium sized sauté pans over medium high heat for a minute then add olive oil. When hot, add fish fillets seasoned with salt and pepper and turn the heat to very high. Sear the fillets until golden brown and flip to sear on the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.
Return the pan (or pans) to the heat, add onions, and cook, stirring often over high heat for 2 to 3 minutes. Add the garlic, jalapeño slices, lime wedges, tomatoes, olives, and oregano and sauté briskly for 1 minute more. Add white wine and reduce by half. Add fish stock and bring to a boil, reduce to a simmer, and return fish filets along with the juices to pan to finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets. Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables atop.