I've been working on a pork chili verde recipe for my cookbook and had some of the sauce left over, and if there's one thing about chili verde (besides the fact that it tastes delicious), is that it's very versatile. I used freshwater farmed tilapia for this dish, it's a sustainable choice and very mild in flavor but really any type of fish will work. If you used halibut or a fish with a thicker steak, just up the cooking time a bit.
1 medium eggplant, diced
1 large tomato, diced
3 large fish filets (tilapia, sole, flounder, cod etc...)
1 orange bell pepper, julienned
20 oz chili verde sauce
Put eggplant and tomato in a large baking dish and sprinkle with salt. Wash and pat fish dry, salt and pepper both sides and lay on top of the eggplant and tomatoes. Pour chili verde over top of the fish and lay julienned pepper slices on top. Bake at 400 for 20+/- minutes, until sauce is bubbling and fish is cooked throughout.