2 Pounds Of Halibut	1 28 Oz Can Of Tomatoes, Drained &
1 Onion, Thinly Sliced	-Chopped
Salt & Pepper	1 Tsp Parsley, Chopped
1 Tablespoon Butter	1/2 Cup Dry White Wine

Melt the butter in frying pan set over high heat until it stars to foam.
Add the onion and cook 2 minutes.
Add the halibut and season to taste with salt & pepper.
Reduce the heat to medium and add the tomatoes.
Sprinkle with the parsley.
Pour the wine over the ingredients and cover the pan.
Cook the halibut for 5 minutes on each side.
Transfer the halibut to a hot service platter and reduce the sauce for 5 to 6 minutes over maximum heat.
Correct the seasoning and pour the mixture over the fish.