If you have picky eaters in your house, halibut is the fish for you, because it really does taste like chicken! It’s also a no-brainer to cook in the pressure cooker, so give this delicious dish a try. The halibut cooks in a garlic, lemon, and butter sauce, which makes the fish succulent and juicy. It’s terrific served with potatoes au gratin (topped with cheese and bread crumbs) and roasted asparagus.

SERVES 6

INGREDIENTS

• 3/4 cup (1 1/4 sticks) unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon Old Bay seasoning or seafood seasoning, such as Penzeys
• 2 tablespoons fresh lemon juice
• 1/3 cup chicken stock or store-bought chicken broth
• 2 pounds halibut fillets
• ½ cup finely chopped fresh chives

INSTRUCTIONS

1. Melt the butter in the pressure cooker over medium-high heat.
2. Add the minced garlic and Old Bay seasoning and cook for 2 minutes, or until the garlic is fragrant.
3. Stir in the fresh lemon juice and chicken stock, combining well.
4. Arrange the halibut fillets in the pressure cooker, stacking them if necessary.
5. Lock the lid in place and cook at high pressure for 5 minutes.
6. Quick release the pressure and carefully remove the lid, tilting the pot away from you to avoid steam.
7. Transfer the cooked halibut to a serving platter and cover with aluminum foil to keep it warm.
8. Bring the buttery stock to a boil and continue boiling for 5 minutes to concentrate the flavor.
9. Stir in the finely chopped fresh chives.
10. Pour the butter mixture over the halibut.
11. Serve the halibut with the flavorful buttery sauce.