Pressure Cooker Halibut Fillets with Tomatoes and Olives

2017-03-03
  • Yield : 4-6 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 7m
  • Ready In : 17m

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Nutritional Info

This information is per serving.

  • Calories

    270
  • Fat

    12 g
  • Carbohydrate

    5 g
  • Fiber

    1 g
  • Cholesterol

    50 mg
  • Sodium

    620 mg
  • Protein

    31 g

Pressure cooker halibut fillets with tomatoes and olives. Halibut fillets with tomatoes and olives cooked in a pressure cooker. Fish cooked in a pressure cooker turns juicy and extremely delicious!

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Pressure Cooker Halibut Fillets with Tomatoes and Olives

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 tablespoon minced garlic
  • 28 oz (840 ml) can diced tomatoes
  • 16 large pitted green and black olives
  • 2 tablespoons freshly squeezed lime juice
  • 2 fresh rosemary sprigs
  • 2 fresh oregano sprigs
  • 2 pound (960 g) skinless halibut fillets
  • cashew nuts

Method

Step 1

Heat olive oil in pressure cooker over medium heat. Add chopped yellow onion and cook, stirring, until translucent, for about 3 minutes. Add garlic and cook, stirring, for a further 1 minute or less. Stir in tomatoes, olives, nuts and lime juice. Top with herb sprigs.

Step 2

Close pressure cooker and lock the lid. Set burner pressure to high heat. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 3 minutes.

Step 3

Open pressure cooker, using the Quick Release method. Place halibut fillets into the sauce.

Step 4

Close pressure cooker and lock the lid. Set burner pressure to high heat. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 2 minutes.

Step 5

Open pressure cooker, using the Quick Release method. Divide each cooked fillets into pieces. Serve with sauce in bowls.

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