Pressure Cooker Tomato Poached Halibut Recipe

Ingredients

1 tablespoon olive oil2 poblano peppers, finely chopped1 small onion, finely chopped1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1/2 cup water1/4 cup chopped pitted green olives3 garlic cloves, minced1/4 teaspoon pepper1/8 teaspoon salt4 halibut fillets (4 ounces each)1/3 cup chopped fresh cilantro4 lemon wedgesCrusty whole grain bread, optional

Preparation

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.