Pressure-Cooker Tomato-Poached Halibut
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
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
Reviews
We loved this recipe! In April we were traveling with friends who are on a Low FODMAP diet, so we made some substantial substitutions: fennel for the onion, red bell peppers for the poblanos, and garlic-infused olive oil for the plain, leaving out the fresh garlic. It was so good we bought more ingredients to make it again the next night. This weekend we'll be enjoying a version closer to the original recipe.