Fiesta Halibut on a bed of Spinach by Rich Lum

1 fresh Halibut filet 8 to 10 ounces butterflied

¼ cup Sour Cream

¼ cup Mayo

½ cup of shredded Fiesta blend cheese...(Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheese)

Salt and Pepper

¼ cup water

Cayenne powder

Chopped chives for garnish

Veggies

2 cups fresh baby Spinach leaves

¼ yellow onion sliced

2 mushrooms sliced

2 Baby Bell Peppers

1 to 2 radishes sliced

Salt and pepper

1 teaspoon Oyster Sauce mixed with ⅛ cup of water

Red and Yellow Grape Tomatoes

Place all the veggies in one of the 6” pans

Pour the Oyster Sauce mixture over the top and season with salt and pepper

Cover the pan tightly with foil ... set aside

Mixed the Sour Cream, Mayo and Shredded Cheese in a small bowl

Place the butterflied Halibut in the second pan add the ¼ cup of water and season with salt and pepper

Spread the sour cream mixture over the top

Sprinkle the cayenne powder on top

Add 1 cup of water and the trivet to your IP

Place the covered veggie pan on the trivet and stack the fish pan on top of it

Close and seal your lid

Set your pot to Manual 7 minutes

Quick Release the pressure when the cooking time ends

Plate the spinach first then place the Halibut on top

Garnish with chopped chives and place the halved tomatoes around the plate

I used two 6” square pans

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