2 skinless halibut fillets, 6 – 8 oz each (or substitute with flounder, mahi-mahi, cod, or salmon)
â…” cup lite or regular coconut milk (room temperature, see note)
2 tablespoons minced fresh basil
zest and juice of 1 lime
salt and pepper
pinch of red pepper flakes
For the Peach Corn Salsa
2 peaches, peeled and chopped
1 uncooked ear of corn, kernels cut off of the cob
1 large tomato, chopped
2 green onions, minced
1 jalapeno, minced, seeds and ribs removed for less heat
2 tablespoons minced fresh basil
zest and juice of 1 lime
salt and pepper
For the Basil Crema
½ cup greek yogurt, sour cream, or Mexican crema
¼ cup minced fresh basil
zest and juice of 1 lime
salt and pepper
corn or flour tortillas
cotija cheese crumbles
lime wedges
Instructions
Season both sides of halibut with salt and pepper.  Combine coconut milk, basil, zest and juice of 1 lime, and red pepper flakes.  Divide the mixture into two 6 inch square pans or two 8 inch mini loaf pans.  Place halibut inside. The milk should cover at least three-quarters of the fish. Add more coconut milk if needed.
Let fish marinate for 30 minutes.
Combine Peach Corn Salsa ingredients.  Taste and add extra salt and/or lime juice, if desired.
Combine Basil Crema ingredients. Â Note: The Crema can be made a day or two in advance and tastes better the longer it sits. Â Â Â
Add 1 cup of water to the pressure cooker pot and place trivet inside. Â Place the prepared pans inside, stacking them to form an X shape. Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 6 minutes.
When pressure cooking is complete, use a quick release.
Place fish on a plate and flake with a fork. Â Pour some of the leftover coconut milk mixture from the pans over the fish to keep it moist and flavorful. Â
Warm the tortillas and then top with fish, a big spoonful of Peach Salsa, a scoop of Basil Crema, and a sprinkle of cotija cheese. Â Drizzle with lots of lime juice and enjoy!
Notes
Substitute halibut with any flaky white fish or salmon if you don’t mind a stronger fishy taste
Make the Basil Crema the day before to intensify the flavor
Do not use cold coconut milk to cook the halibut in. It will slow the cooking time and adding extra time may dry out the fish. I used room temperature canned coconut
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