Butter-Poached Mahi-Mahi

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Butter-Poached Mahi-Mahi
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon 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)."]
cuisine icon Keywords
15-30 min, 4 servings, butter, contributed, cook 15 min, dinner, easy, frozen skinless mahi-mahi fillets, gluten free, ground black pepper, lunch, main course, max pressure cook, mild paprika, modern, onion powder, prep 3 min, pressure cook, table salt, water

prep icon Prep Time
3 min
cook icon Cook Time
15 min

serving icon Servings
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
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.
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