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Easy Scallops Alfredo
Butter-Poached Mahi-Mahi
| By : |
This recipe is the only “PiP” (that is, in Instant Pot terminology, “pot in pot”) recipe in this book. We found that technique too fussy for a book
about getting dinner on the table straight from the freezer. However, in this
one case, our last recipe, we felt the extra step was warranted because
mahi-mahi is a thicker, meatier fish and takes longer to cook. It’s also
expensive and we wanted to make sure the fish remains moist and delicate.
When the fillets were set right on the cooker’s bottom or even in a rack,
they tended to turn mushy, given the time the pot needs to stay under
pressure to thaw and cook the fish.
Watch the size of the frozen fillets. They must lie flat in a 7-inch
baking dish.
| Prep Time | 3 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 tsp mild paprika
- 1/2 tsp onion powder
- 1/2 tsp table salt
- 1/2 tsp ground black pepper
- 1 1/2 cups Water
- 4 frozen skinless mahi-mahi fillets
6 ounces each;5‑6‑inch -long - 8 tbsp butter
1 stick
Ingredients
|
|
Instructions
- Mix the paprika, onion powder, salt, and pepper in a small bowl until uniform.
- Pour the water into an Instant Pot. Set the pot’s rack (with the handles up) or a pressure-safe trivet inside the pot. Set a pressure safe
7-inch round baking dish in the cooker. (A springform pan will leak and should not be used.) Stack the fillets in the dish, sprinkling each with an even coating of the spice mixture (about1/2 teaspoon on each). Set the stick of butter on top of the fillets and lock the lid onto the pot. - Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 7 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Pressure cook or Manual on High pressure for 8 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use silicone cooking mitts or thick hot pads to transfer the baking dish to a heat-safe work surface. Use a metal spatula to transfer the fillets one by one to serving plates or a platter. Spoon some (or all) of the buttery “sauce” in the baking dish over the fish.
Recipe Notes
Beyond
• If desired, substitute
• This dish is great over a bed of steamed asparagus (particularly with all that butter sauce).
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
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It is nice
Tried with tilapia. Tastes fantastic! But did not get done in the time alotted when cooked from frozen. Still frozen in the middle after 8 minutes and still cold in the center after another 5 minutes on high pressure. Finished in the iron skillet and loved the flavor and tenderness.
Followed to a T. Still frozen in the middle after 8 mins on high pressure. And I used half the fish.
Just not accurate
8 minutes was nowhere near enough time. Still uncooked. Put on again for 3 more minutes, still not done. 4 more minutes and thermometer said the fish was done.
Absolutely fantastic!! Great flavor, and one of the easiest dishes to make!! My husband wants it again tomorrow… might experiment with a different fish… I’ll let you know.
The time is way off…please correct this. It took me three times as long.
Frozen after 8 minutes. Had to cook an additional 5 minutes
Did you actually try cooking the fish for 8 minutes and then eating?You say 15 minutes in the outline. Which is it? The butter was not fully melted, and I only used an eighth of what you suggested. Worst outcome yet with Instapot recipe.
Have no idea why people have issues with it not being done I’ve followed it to the tee and even put baby carrots and potatoes on the top of my steamer tray. Turns out perfect each time. For thinner filets I set it to 5 minutes and its done. Also added some spices for more flavor.
Time for frozen fillets is not enough. I cooked for 15 minutes and still frozen. Otherwise very good.
I never comment on recipes but this ones time is WAY OFF. I did 8 minutes….frozen. 8 more minutes….88 degrees in the middle. Not saying it isn’t good.. I haven’t tasted it yet because I have it back in for 4 more minutes!!! Try it but know you will need more time than it calls for in the recipe. Author should correct.