Pressure-Cooker Tomato-Poached Halibut

• 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

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 145u0b0.
3. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

olive oil, peppers, onion, tomatoes, salt, water, green olives, garlic, pepper, salt, fresh cilantro, lemon wedges, crusty

Taken from www.tasteofhome.com/recipes/pressure-cooker-tomato-poached-halibut/ (may not work)