Instant Pot Halibut with Carrots, White Beans, and Chermoula
By Nicole KonstantinakosPublished on May 18, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Swordfish is a good substitute for the halibut. To prevent the halibut from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure. The halibut should register about 130 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved.
Instructions
- Combine shallot, oil, and lemon juice in medium bowl; set aside. Cut carrots into 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise. Combine carrots, beans, and broth in Instant Pot.
- Fold sheet of aluminum foil into 16 by 6-inch sling. Brush halibut with 1 tablespoon Chermoula and sprinkle with salt. Arrange halibut skinned side down in center of sling. Using sling, lower halibut into Instant Pot on top of carrot mixture; allow narrow edges of sling to rest along sides of insert.
- Lock lid in place and close pressure release valve. Select high pressure cook function and set cook time for 0 minutes. Once Instant Pot has reached pressure, immediately turn off pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using sling, transfer halibut to large plate. Tent with foil and let rest while finishing carrot mixture. Stir remaining 2 tablespoons Chermoula into carrot mixture and season with salt and pepper to taste. Add parsley and almonds to bowl with shallot mixture and gently toss to combine. Season with salt and pepper to taste. Serve halibut with carrot mixture, topped with parsley salad.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This vibrant dish is full of satisfying contrasts—moist, tender halibut fillets with delicately sweet carrots, white beans, a zesty sauce, and fresh herbs. Because halibut tends to be a more expensive fish, we kept the remaining ingredients pantry friendly. We created a base of carrots and convenient canned beans in a splash of broth, and used a foil sling for our halibut for easy removal. In less than a minute under pressure, our carrots cooked to tender perfection, and the beans and broth mingled with the juices from the fish, creating a saucy consistency that napped the fish. We finished the dish with chermoula, a zippy Moroccan sauce made with hefty amounts of cilantro, lemon, garlic, and spices, and topped it with a fresh herb salad.
Before You Begin
Swordfish is a good substitute for the halibut. To prevent the halibut from overcooking, be sure to turn off the Instant Pot as soon as it reaches pressure. The halibut should register about 130 degrees after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved.
Instructions
- Combine shallot, oil, and lemon juice in medium bowl; set aside. Cut carrots into 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise. Combine carrots, beans, and broth in Instant Pot.
- Fold sheet of aluminum foil into 16 by 6-inch sling. Brush halibut with 1 tablespoon Chermoula and sprinkle with salt. Arrange halibut skinned side down in center of sling. Using sling, lower halibut into Instant Pot on top of carrot mixture; allow narrow edges of sling to rest along sides of insert.
- Lock lid in place and close pressure release valve. Select high pressure cook function and set cook time for 0 minutes. Once Instant Pot has reached pressure, immediately turn off pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using sling, transfer halibut to large plate. Tent with foil and let rest while finishing carrot mixture. Stir remaining 2 tablespoons Chermoula into carrot mixture and season with salt and pepper to taste. Add parsley and almonds to bowl with shallot mixture and gently toss to combine. Season with salt and pepper to taste. Serve halibut with carrot mixture, topped with parsley salad.
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