Pressure-Cooker Tomato-Poached Halibut

Name: Pressure-Cooker Tomato-Poached Halibut
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 2 poblano peppers, finely chopped; 1 small onion, finely chopped; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained; 1/2 cup water; 1/4 cup chopped pitted green olives; 3 garlic cloves, minced; 1/4 teaspoon pepper; 1/8 teaspoon salt; 4 halibut fillets (4 ounces each); 1/3 cup chopped fresh cilantro; 4 lemon wedges; Crusty whole grain bread, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Cook: 5 min.

By Taste Of Home Editorial Team

Recipe by Danna Rogers, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 28, 2023

Simple halibut with a burst of lemon comes together easily. Serve it with bread or, even better, try it with polenta or angel hair pasta. —Danna Rogers, Westport, CT

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Pressure-Cooker Tomato-Poached Halibut

1 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:5 min

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Ingredients

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup water
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

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Directions

1
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir poblano peppers and onion until crisp-tender, 2-3 minutes. Press cancel. Stir in tomatoes, water, olives, garlic, pepper and salt. Top with fillets.

2
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°.
3
Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts

1 fillet with 1 cup sauce: 215 calories, 7g fat (1g saturated fat), 56mg cholesterol, 614mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.