Cooking Lesson #210: Instant Pot Lemon-Butter Fish

… from the California Kitchen

How you doin’?  Cooking seafood in an Instant Pot is a quick, healthy and delicious meal that is so easy to make! This flavorful dinner cooks in no time and comes out flaky and tender every time. You can even add some veggies in the same pan or get a stackable pan set from the internet and do a stackable meal.
 
If you have been searching for a convenient way to cook keto, here’s a great meal to meet your dietary needs. After your Instant Pot fish is done stuff some inside of an avocado and this makes a really yummy keto meal, I’m beginning to think there isn’t anything that can’t be done with an Instant Pot cooker. It may be time to retire your stove top.
 
Here’s a couple of universal tips for cooking fish in stack pans (Amazon Prime $26.95):

• Put parchment paper on the bottom larger pan of your stacked pans and pour all the vegetables inside.
• Pour 2 tablespoons of oil on top and sprinkle half of your seasoned salt, pepper and basil on top.
• Place smaller stacked pan on top and put a second piece of parchment paper inside of that pan.
• Lay the pieces of fish inside, pour remainder of olive oil on top of fish with remainder of the spices.
• Put the lid on and close fastener so pans are securely closed together.
• Now, you are ready to go.

 
Prep time:  12 minutes
Cook time:  5 minutes
Yield:  2 servings
 
Ingredients
1 cup water (for a 6-quart Instant Pot—2 cups for 8-quart Instant Pot)
2 (5-6 oz) skin-on seafood filets (salmon, sole, or any thicker fish filet)
1/4 teaspoon salt
1 pinch pepper
2 cloves minced garlic
1 tablespoon fresh basil, chiffonade cut (or 1-1/2 teaspoons dried)
4-6 fresh lemon slices (thinly sliced)
2 tablespoons unsalted butter (sliced into 4 pats)
2 tablespoons white wine
2 tablespoons freshly squeezed lemon juice
 
Directions

1. Pour 1 cup of water into the inner liner of the Instant Pot. Then set the trivet/rack inside.
2. Place the fish filets into a separate pan, skin side down.
3. Sprinkle the filets with the salt, pepper and the garlic.
4. Place the basil on the fish filets, followed by the lemon slices, then the butter pats on top.
5. Add the white wine and lemon juice to the pan.
6. Place the pan into the Instant Pot, onto the trivet.
7. Close the lid and close the steam release knob.
8. Press the pressure cook for 5 MINUTES on HIGH pressure.
9. When the cook cycle has finished, immediately open the release valve and QUICK RELEASE the pressure.
10. When the pin in the lid drops back down, open the lid and carefully remove the pan.
11. Serve immediately with some of the lemon butter sauce over the filets.

ChefSecrets:  You can cook some zucchini or yellow squash in the same pan. Larger, thicker or frozen filets will need additional cook time. Also, if you choose a filet without skin, you can set the filet on top of a piece of parchment.

Covid-19 Quip of the Day: “I caught my kids making a new mat for the front porch yesterday… instead of “welcome” it said “back away from the door.”
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