Tomato-Poached Fish With Chile Oil and Herbs

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, tender leaves and stems
1/2 cup mint, tender leaves and stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Heat olive oil in a large skillet (use one with a lid) over medium-high heat.

Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so.

Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls).

Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic.

Top with cilantro and mint, and serve with limes for squeezing over the top.

Serve with tortillas, toast or rice, if you like.

Pressure Cooker Grits with Cheese, Jalapeño, and Bacon

4 slices of bacon chopped
2 jalapeño peppers chopped with seeds removed
1 cup stone ground grits
3 cups water
1 cup heavy cream
8 oz sharp cheddar cheese shredded
2 oz cream cheese
Salt to taste

Add bacon to insert. Turn on Sauté function and select “Normal” heat. Allow bacon to sit undisturbed until it gets cooked on one side, about 8 minutes. Then stir your bacon pieces until all pieces are cooked. Remove from insert and place on a paper towel to drain.
Remove excess bacon grease from Instant Pot, leaving about 2 Tbsp.
Add chopped jalapeño to the insert and stir until softened, about 2 minutes.
Add grits and stir for about 10 seconds.
Add water and use wooden spoon to stir up any brown bacon bits stuck to the bottom of the pan. Stir in heavy cream and salt.
Press Cancel on your instant Pot. Then select “Pressure Cook” and cook on High Pressure for 10 minutes. Once done, allow your Pressure Cooker to natural release for 10 minutes, then manually release any remaining pressure.
Open lid and stir in cheddar cheese and cream cheese.
Allow grits to cool for 5 minutes.
Top with pieces of bacon. Enjoy!

Notes: Remeber 1:3:1. Use 1 part grits, 3 parts water or broth, and 1 part heavy cream to the pressure cooker cycle.
Allow grits to cool for at least 5 minutes once done pressure cooking. This will allow your grits to thicken up to a nice consistency.

Pressure Cooker Grits

2 tablespoons bacon grease or vegetable oil
1 cup stone ground grits
3 cups water
1 1/2 cups half-and-half or milk
1 1/2 teaspoons salt
2 tablespoons butter, cut into pieces
1/2 cup shredded cheddar cheese

Add bacon grease or oil to inner pot of Instant Pot. Turn “Saute” mode on. Once hot, add grits and cook and stir for 2 minutes.

Add water, half-and-half, salt, and butter. Turn Instant Pot off, place lid on with valve in “sealing” position. Set to Pressure Cook on HIGH for 10 minutes.

Allow a 15 minute Natural Release and then manually release the remaining pressure. Remove lid and stir in cheese. Stir well. Grits will thicken up some as they cool slightly.

Note: Cooking time does not include time for Instant Pot to pressurize. This can take about 10 minutes.