Note: Wear rubber gloves while preparing jalapeno to protect hands from the spicy oils. Haddock or cod can be used instead of halibut.
1. In a large resealable plastic bag, combine 2 tsp. of the cilantro, 2 tsp. of the parsley, 1/4 tsp. of the salt, garlic, and lime juice. Place fish fillets in bag and turn to coat. Set aside to marinate for 20 minutes.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Sauti onion, bell pepper, and jalapeqo until vegetables are softened, about 7 minutes. Add 1 cup of the chopped tomatoes and cook until softened, about 3 minutes.
3. Stir in coconut milk and remaining 1/4 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 10 minutes.
4. Add fish fillets with their marinade to skillet, arranging in a single layer, spooning some of the sauce on top. Return mixture to a simmer and cook, covered, occasionally spooning more sauce on top of fish, until fish flakes easily with a fork, about 10 minutes.
5. Transfer fish and sauce to a platter and garnish with remaining 1/4 cup chopped tomatoes, 2 tsp. cilantro, and 2 tsp. parsley. If desired, surround with lime wedges. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009