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Use the “browning” setting to sauté the onions, about 3 minutes. Turn off the
browning setting. Add the garlic, parsley, tomatoes, bay leaf, thyme, optional
saffron, water, salt and pepper.
Close the lid and turn the knob to Pressure. Set the timer for 7 minutes at high
pressure. When done, release the pressure and open the cooker.
Add the fish and seafood and stir well. Close the lid and set the timer for 4
minutes at high pressure. When done, release the pressure, open the cooker
and remove the bay leaf. Serve hot.
SSWWOORRDDFFIISSHH TTEERRIIYYAAKKII
Serves 4, High pressure, 3 minutes
The teriyaki marinade creates a flavorful, light and cholesterol free meal. Serve
with white rice.
1 ½- 1 ¾ pounds swordfish or tuna steaks, cut into 1 ½ inch cubes
2 red peppers cut into 1 ½ inch dice
10 scallions in 1 ½ inch lengths, thicker portions only
2 tablespoons oil
Teriyaki Sauce:
½ cup soy sauce
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon rice wine or other white wine
1 ½ teaspoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon Hoisin sauce
In a bowl large enough to hold the fish, mix the Teriyaki Sauce ingredients. Add
the fish, peppers and scallions and marinate for about 30 minutes. Remove
from the marinade and drain well. Reserve the marinade.
Use the “browning” setting to sauté the scallions and peppers. Remove to a
platter and keep warm. Add the fish to the cooker and sear on all sides. Turn
off the browning setting. Add the reserved vegetables and marinade to the
cooker. Close the lid and turn the knob to Pressure. Set the timer for 3 minutes
at high pressure. When done, release the pressure and open the cooker. Serve
immediately over white rice.
RECIPES
62
1 ½ teaspoons dried crumbled dill
4 6-8 ounce salmon steaks at least one inch thick
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 large egg yolks
Place one cup water, 1 teaspoon of salt and the spinach leaves in the pressure
cooker. Close the lid and turn the knob to Pressure. Set the timer for 3 minutes
at high pressure. When done, release the pressure and open the cooker. Re-
move the spinach from the cooker, drain thoroughly and place on a platter.
Cover and keep warm in a low temperature oven.
Dry the cooker with a paper towel. Use the “browning” setting to sauté the
onions, garlic and parsley for about 2 minutes. Turn off the browning setting.
Stir in the clam juice, lemon juice, remaining salt, pepper and dill. Place the
salmon in the cooker in a single layer. Close the lid and set the timer for 7 min-
utes at high pressure. When done, release the pressure and open the cooker.
Using a slotted spatula, transfer the salmon to the warmed platter and cover
to keep warm. Pour off all but 1/3 cup of the cooking liquid in the cooker and
use the browning setting to warm the liquid. Stir in the egg yolks and cornstarch
mixture. Stir until it begins to thicken. Turn off the browning setting.
To serve, arrange a portion of spinach on each of 6 individual plates. Top each
with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of
fresh parsley or thin lemon slices
BBOOUUIILLLLAABBAAIISSSSEE
Serves 4 generously, High pressure, 7 + 4 minutes
An effortless dish, outstanding for entertaining company, just add a salad and
crusty French bread for a complete meal. You may vary the seafood as you
wish to what is fresh and in season. Frozen seafood works well, too.
1 pound hearty fish fillets, cut into chunks
1 pound lobster tail, cut into chunks
12 ounces scallops
¼ pound shrimp, peeled, deveined with the tails on
6 clams in shells
3 cups water
1 12 ounce can diced tomatoes in juice
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 bay leaf
1 teaspoon thyme
¼ teaspoon saffron (optional, but better if used)
Salt and pepper to taste
RECIPES
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