Place fish in baking dish and drizzle with olive oil, lemon juice, salt and pepper. Cover and refrigerate for several hours, turning once.
Place tomatoes in a strainer or colander and let drain 10 minutes. Heat oil in skillet and add chopped onion and garlic. Sauté, over low heat, about 5 minutes. Add drained tomatoes, vinegar, wine, thyme, salt and pepper. Cook, uncovered, over medium heat about 5 minutes. Set aside.
Broil fish about 4 to 6 minutes, 2-3 minutes per side. Ladle coulis into a large serving dish and top with broiled fish. Serve immediately. Yields 4 servings.
NOTE: If you have a hard time finding halibut, rockfish is a good alternative.
