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Karen's Halibut Marguerita
The key to this deceptively simple dish is using fresh ingredients and patience. In particular, leave plenty of time for the onions to caramelize. If you do it slowly and on low heat, the sugars come out and they have a wonderful sweet flavor that makes the dish.

Four halibut fillets (or other white fish such as cod, haddock, or schrod)
1 large onion, minced
3 T butter or margarine, divided
4 T olive oil, divided
2 medium tomatoes, chopped and drained
1/3 bunch fresh basil leaves, thinly sliced

Heat oven to 350°. Heat 2 T butter and 2 T olive oil in a frying pan. Add onion, stir. Turn heat on low and cook until golden and caramelized, 20-40 minutes. Scoop caramelized onions into baking dish. Set fish filets on top. Dot with remaining butter. Sprinkle sliced basil over each filet. Top with chopped tomatoes. Drizzle filets with remaining olive oil so that basil is moist.

Bake covered until fish flakes easily. Lift out filets with tomato and basil still on top. Scoop out caramelized onions and drizzle over the top.

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