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Pressure-Cooker Tomato-Poached Halibut

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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

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

Pressure-Cooker Tomato-Poached Halibut

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Prep Time 15 min
Cook Time 5 min
Yield 4 servings

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
Text Ingredients

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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