15-30 min4 servingsAmerican

Butter-Poached Mahi-Mahi

By Bruce Weinstein and Mark Scarbrough

4 servings

3 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 3 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 4 servings

Ingredients

1/2 tsp mild paprika
1/2 tsp onion powder
1/2 tsp table salt
1/2 tsp ground black pepper
1 1/2 cups Water
4 frozen skinless mahi-mahi fillets
8 tbsp butter

This recipe is the only “PiP” (that is, in Instant Pot terminology, “pot in pot”) recipe in this book. We found that technique too fussy for a book about getting dinner on the table straight from the freezer. However, in this one case, our last recipe, we felt the extra step was warranted because mahi-mahi is a thicker, meatier fish and takes longer to cook. It’s also expensive and we wanted to make sure the fish remains moist and delicate. When the fillets were set right on the cooker’s bottom or even in a rack, they tended to turn mushy, given the time the pot needs to stay under pressure to thaw and cook the fish. Watch the size of the frozen fillets. They must lie flat in a 7-inch baking dish.

INSTRUCTIONS

Mix the paprika, onion powder, salt, and pepper in a small bowl until uniform.
Pour the water into an Instant Pot. Set the pot’s rack (with the handles up) or a pressure-safe trivet inside the pot. Set a pressure safe 7-inch round baking dish in the cooker. (A springform pan will leak and should not be used.) Stack the fillets in the dish, sprinkling each with an even coating of the spice mixture (about 1/2 teaspoon on each). Set the stick of butter on top of the fillets and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 7 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Pressure cook or Manual on High pressure for 8 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker. Use silicone cooking mitts or thick hot pads to transfer the baking dish to a heat-safe work surface. Use a metal spatula to transfer the fillets one by one to serving plates or a platter. Spoon some (or all) of the buttery “sauce” in the baking dish over the fish.

Notes

Beyond, • If desired, substitute four frozen 6-ounce, 5- or 6- inch-long halibut or tilapia fillets for the mahi-mahi.
• This dish is great over a bed of steamed asparagus (particularly with all that butter sauce).

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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