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SEAFOOD
When steamed, fish and seafood are both light and delicious. Pressure cooking is an ideal way to prepare these favorites. And,
because most seafood cooks fast, many vegetables can be prepared at the same time in the pressure cooker saving even more time
and work.
The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for
its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood. If the fish
or seafood is not done, bring the cooker back up to pressure and cook the food a minute or two longer.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over
2
⁄
3
full (see page 6). When the recipe is
increased, the cooking time remains the same. Because the water in the seafood recipes is used for steaming and the cooking time
is unchanged, it is not necessary to increase the amount of water (see note on Shrimp Jambalaya recipe).
FOR FISH AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
MARINATED TUNA
1 pound tuna steak, 1 inch thick 2 cloves garlic, minced
1
⁄
4
cup lemon juice 1 teaspoon ginger
1 tablespoon soy sauce
1
⁄
2
teaspoon black pepper
2 tablespoons olive oil 1 cup water
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except water; pour over tuna.
Marinate for 30 minutes, turning fish once. Remove tuna from marinade and place in steamer basket.
Pour marinade and water into cooker. Position trivet in cooker. Place tuna steaks in steamer basket on
trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES WITH A
VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR. Release pressure quickly.
Nutrition Information Per Serving 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
LEMON ’N DILL COD, NEW POTATOES, AND BROCCOLI
1 pound frozen cod fillets, 1
1
⁄
2
cups water
1-inch thick 6 small new potatoes, quartered
Dill weed 2 cups broccoli, cut into bite
1
⁄
2
teaspoon lemon pepper size pieces
Salt
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1
1
⁄
2
cups water into cooker.
Position trivet in cooker. Arrange fish, potatoes, and broccoli in steamer basket on trivet. Close cover
securely. Place pressure regulator on vent pipe and COOK 2 MINUTES WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release
pressure quickly.
Nutrition Information Per Serving 4 servings
170 Calories, 1 g Fat, 56 mg Cholesterol