Instant Pot Swordfish with Peppers and Potatoes

Name: Instant Pot Swordfish with Peppers and Potatoes
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil; 2 , red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips; 2 , green bell peppers, stemmed, seeded, and cut into ½-inch-wide strips; 1 , onion, halved and sliced thin; 1 teaspoon, table salt, divided; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 1 teaspoon, ground dried Espelette pepper, divided; 1 (14.5-ounce) can, whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse; 1 pound, Yukon gold potato, peeled, cut into 1-inch pieces; 4 (6-ounce) skinless, swordfish steaks, 1½ inches thick; ¼ cup, Salsa Verde

3 comments

In the Basque regions of Spain and France, a combination of bell peppers, onions, garlic, and ground dried Espelette pepper is a well-loved companion to a wide variety of proteins.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES4

TIME1 hour

Instant Pot Swordfish with Peppers and Potatoes

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

In the Basque regions of Spain and France, a combination of bell peppers, onions, garlic, and ground dried Espelette pepper is a well-loved companion to a wide variety of proteins. We love it with meaty swordfish steaks. A drizzle of salsa ...

This is a members' feature.