Easy Pressure Steamed Mediterranean Style Fish
Do you always eat fish with lemon? Try using tarty and sweet cherry tomatoes and vinegary capers, instead! Salty olives and husky Thyme add excitement to an otherwise ho-hum white fish fillet.
I have already taught you how to make pesce al cartoccio (fancy fish packets with extraordinary presentation), now here is an easier method which cooks very quickly due to the fish’s direct exposure to super-heated steam inside your pressure cooker.
You can either use the unperforated insert, a heat proof dish, or line your steamer basket with oven paper (cut the extra around the edges off so it does not interfere with the inner workings of the pressure cooker or obstruct any of the valves).
Pressure Cooker Recipe: Easy Steamed Mediterranean Style Fish
4 White Fish fillets (any white fish, I used cod)
Prepare the pressure cooker by pouring in 1-2 cups of water and adding the trivet. Set aside. Line the bottom of the heat-proof dish with cherry tomato halves (to keep the fish filet from sticking), add Thyme (reserve a few springs for garnish). Place the fish fillets over the cherry tomatoes, sprinkle with remaining tomatoes, crushed garlic, a dash of olive oil and a pinch of salt. Insert the dish in the pressure cooker – if your heat proof dish does not have handles construct some helper handles. Set the pressure level to LOW. Turn the heat up high and when the pan reaches pressure, lower the heat and count 7-8 minutes cooking time at LOW pressure (or 4-5 at HIGH). When time is up, release pressure using the Normal method – release vapor through the valve. Distribute fish into individual plates, top with cherry tomatoes, and sprinkle with olives, capers, fresh Thyme, a crackle of pepper and a little swirl of fresh olive oil. Serves 4
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light, but very yummy!!!
This is the second recipe I tried (last night) with my new pressure cooker. I used a steamer basket instead of a heat-proof dish, and lined the basket with the tomatoes. The food came out perfect. Using a pressure cooker is such a nice (and healthy) way to cook fish. Next time, I am going to cook about half of the olives with the fish in the pressure cooker in hopes that some of the olive flavor will impart itself into the fish. Tonight (day 3 with the pressure cooker), I am making up my own recipe and anticipate I will end up with something that resembles shredded beef (for tacos). Thanks for the great info and inspiration!
CMY, I have not had a chance to add this to the “acessories” page, but if you have a steamer basket and no heat-proof dish, you can line your steamer basket with wax paper! Just be sure to cut the “corners” off so there is not danger that they clog the inner-workings and safety systems of your pressure cooker.
Come to my facebook page, and let me know how your beef “shred” turned out!
Ciao,
L