Pressure-Cooker Tomato-Poached Halibut
Total TimeTakes: 20 min.
- 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
- 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.
- 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°.
- Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts1 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.
Jun 21, 2019
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.