Baked Spanish Fish

2  teaspoons		Natural Oils Extra Virgin Olive Oil
1/4  cup		Yellow Onion - Fresh, Chopped
1/2		Garlic Clove - Fresh
1/2		Jalapeno Chili Pepper - Fresh
6  ounces		College Inn Chicken Broth - Canned
1  teaspoon		Nakano Balsamic Vinegar
1/4  teaspoon		Ground Cumin Seed
1/8  teaspoon		Ground Coriander Seed
8  ounces		Atlantic Halibut - Raw, Fillet

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Spanish Fish ingredients. The serving size for any ingredient in Baked Spanish Fish may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350ºF. Press and chop pepper. In a skillet, heat 1 tsp olive oil over medium heat, cook onion, garlic and jalapeno pepper until onion is translucent. Stir in remaing oil and all ingredients except the fish. Reduce heat and simmer, uncovered, for 5 minutes.

Place fish in a baking dish, spoon sauce on top. Bake, uncovered for 25 minutes, until fish can be flaked with a fork.