… 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):
Prep time: 12 minutes
Cook time: 5 minutes
Yield: 2 servings
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
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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