Mediterranean Halibut 
Yield: 4 servings

4 (8 oz) Halibut fillets 
1 tablespoon butter
1 tablespoon olive oil
½ cup dry white wine (Pinot Grigio will work well)
½ Vidalia onion, medium dice
3 ripe, plum tomatoes, medium dice
1 teaspoon dried oregano
3 tablespoons capers
Kosher salt
Freshly ground black pepper

• In a large pan, heat butter and olive oil over medium heat. Add onions, tomatoes, oregano, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Stir frequently until onions are soft, about 5 minutes.
• Lower the heat to medium-low; add the capers. Stir.
• Place the 4 halibut fillets on top of the tomato and onion mixture.
• Pour in the white wine, cover, and simmer for 7-10 minutes, or until the fish is white and opaque.
• Remove cooked halibut and transfer to a plate.
• Raise temperature of heat to medium-high and bring sauce to a boil. Cook until sauce is no longer runny and is slightly thick. Season with salt if necessary.
• Serve sauce on top of halibut.