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