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Pressure-Cooker Tomato-Poached Halibut

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

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.

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