Name: Instant Pot Halibut with Couscous and Ras el Hanout
Total time: 45 min
Ingredients: ½ cup plain yogurt; 2 tablespoons tahini; 4 garlic cloves , minced, divided; 2 lemons , plus 2 teaspoons grated lemon zest, divided, plus 1 tablespoon lemon juice; 3 tablespoons extra-virgin olive oil; 2 teaspoons ras el hanout; 1 cup 100 percent whole-wheat couscous; 1 cup jarred roasted red peppers , rinsed, patted dry, and sliced ¼ inch thick; ¾ teaspoon table salt , divided; 3 tablespoons chopped fresh mint , divided; 4 (6-ounce) skinless halibut fillets , 1 to 1½ inches thick; ¼ teaspoon pepper; ¼ cup sliced almonds , toasted

Instant Pot Halibut with Couscous and Ras el Hanout

By America's Test Kitchen

Published on July 20, 2022

Time

45 minutes

Yield

Serves 4

Instant Pot Halibut with Couscous and Ras el Hanout

Ingredients

½ cup plain yogurt 2 tablespoons tahini 4 garlic cloves, minced, divided2 lemons, plus 2 teaspoons grated lemon zest, divided, plus 1 tablespoon lemon juice3 tablespoons extra-virgin olive oil 2 teaspoons ras el hanout 1 cup 100 percent whole-wheat couscous 1 cup jarred roasted red peppers, rinsed, patted dry, and sliced ¼ inch thick¾ teaspoon table salt, divided3 tablespoons chopped fresh mint, divided4 (6-ounce) skinless halibut fillets, 1 to 1½ inches thick¼ teaspoon pepper ¼ cup sliced almonds, toasted

Before You Begin

If using white couscous, decrease the boiling water to 1 cup. Mahi-mahi, red snapper, striped bass, and swordfish are good substitutes for the halibut. If the fish has not reached at least 130 degrees after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 130 degrees.

Instructions

Whisk yogurt, tahini, one-quarter of garlic, and 1 teaspoon lemon zest together in small bowl and season with salt and pepper to taste; set aside for serving. Microwave oil, ras el hanout, remaining garlic, and remaining 1 teaspoon lemon zest in large bowl until fragrant, about 30 seconds, stirring halfway through microwaving.

Stir 1½ cups boiling water, couscous, red peppers, and ½ teaspoon salt into spice mixture; cover and let sit for 10 minutes. Drizzle lemon juice over couscous and sprinkle with 2 tablespoons mint. Fluff couscous with fork and season with salt and pepper to taste; set aside for serving.

Meanwhile, add ½ cup water to Instant Pot. Fold sheet of aluminum foil into 16 by 6-inch sling. Slice lemons ¼ inch thick and shingle widthwise in 3 rows across center of sling. Arrange halibut skinned side down on top of lemon slices and sprinkle with pepper and remaining ¼ teaspoon salt.

Using sling, lower halibut into pot on top of water; allow narrow edges of sling to rest along sides of pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer halibut to large plate. Gently lift and tilt fillets with spatula to remove lemon slices. Serve halibut with couscous, drizzling individual portions with yogurt-tahini sauce and sprinkling with almonds and remaining 1 tablespoon mint.