Spicy and Saucy Halibut
Recipe 582 from the Instant Pot cookbook. Ready in about 15 minutes. Servings 4. Per serving: 325 Calories; 10.7g Fat; 17.2g Carbs; 38.6g Protein; 6.5g Sugars.
🍳 Cook: 7 min
Nutrition
325
Calories
38.6g
Protein
17.2g
Carbs
10.7g
Fat
Ingredients
| 1 pound | 455 g | halibut steaks, rinsed and cubed |
| 1 cup | 240 ml | coconut milk, unsweetened |
| 1 tablespoon | 15 ml | olive oil |
| — | Salt and ground black pepper, to taste | |
| 1 teaspoon | 5 ml | ginger garlic paste |
| 1 tablespoon | 15 ml | red curry paste |
| 1/2 teaspoon | 2.5 ml | ground cumin |
| 1 cup | 240 ml | scallions, chopped |
| 1/2 cup | 120 ml | beef bone broth |
| 1 cup | 240 ml | tomato purée |
| 1 | jalapeño pepper, seeded and minced |
Instructions
Press the "Sauté" button to preheat your Instant Pot. Now, heat the olive oil; cook the scallions until tender and fragrant. Then, use the broth to deglaze the bottom of the inner pot. Stir in the remaining ingredients. Secure the lid. Choose the "Manual" mode and Low pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Taste, adjust the seasonings and serve right now. Bon appétit!