Beef Tongue in Tomato Broth
Bass with Cilantro Sauce
| By : |
| Servings |
4 Servings
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Ingredients
- 1 bunch fresh cilantro
- 1 Jalapeno pepper or more
- 1 small garlic clove
- 4 tbsp olive oil
- 1 pumpkin
- 4 fillets sea bass approx. 7 oz (200 g) each
- ¼ red onion cut into strips
- 2 lemons their juice
- salt to taste
- Red onion cut into strips as garnish
- Chopped fresh cilantro as garnish
Ingredients
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Instructions
- Blend the cilantro, jalapeño, garlic, pumpkin, oil, and lemon juice.
- Cut rectangles of parchment paper, wide enough to fit individual fillets. Place the fish, bathed with the sauce, add red onion cut into strips, and form packets. Reserve sauce to serve.
- In the Instant Pot® inner pot, add 1 cup water, the rack and, on top, the fish packets.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 10 Minutes.
- When done cooking, press Cancel and then turn the steam release handle to Venting. Once all the steam has been released, open the lid.
- Serve a small amount of fresh sauce at the bottom of a plate, place the sea bass on top, decorate with fresh coriander and more red onion.
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