Servings: 4 servings
Calories: 265kcal
Ingredients
- 1 1/2 lb red snapper fillets skinless; sub: cod, grouper, or chicken breast cubes
- 1 tbsp olive oil sub: avocado oil, ghee
- 1/2 medium white onion diced; sub: shallot or leeks
- 3 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1 cup canned diced tomatoes no-sugar; sub: crushed fire-roasted or fresh roma
- 1/2 cup chicken or fish stock sub: dry white wine or water + bouillon
- 1/3 cup pitted green olives halved; sub: black olives or sliced pepperoncini
- 1 tbsp capers rinsed; sub: diced pickles
- 1/2 cup roasted red pepper strips; sub: jarred pimientos or sautéed bell pepper
- 1/2 tsp chipotle powder or chili flakes sub: smoked paprika
- 1/2 tsp dried oregano Mexican if possible; sub: Italian oregano or thyme
- Sea salt & black pepper to taste
- Lime wedges & fresh cilantro to serve
Instructions
- Sauté aromatics: Set Instant Pot to Sauté > High. Warm olive oil, then cook onion 2 min until translucent. Add garlic; stir 30 sec.
- Build the sauce: Pour in tomatoes, stock, olives, capers, red pepper, chipotle, oregano, and ½ tsp salt. Scrape up browned bits.
- Nestle the fish: Pat snapper dry, season with pepper, and lay fillets on top (they can overlap slightly).
- Pressure cook: Cancel Sauté. Lock lid, set to Pressure Cook > High for 3 min. Natural-release 5 min, then quick-vent.
- Finish & serve: Carefully lift fillets onto bowls. Stir sauce, taste for seasoning, then ladle around fish. Shower with cilantro and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 265kcal | Protein: 46g | Fat: 13g
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