Pez espada al vapor
Pez espada al vapor
Steamed Swordfish
Category
Seafood
Servings
2 servings
Prep Time
10 minutes
Cook Time
40 minutes
Savor the delicate and succulent flavors of this Steamed Swordfish. Fresh swordfish fillets are steamed to perfection in a pressure cooker. Serve with a side of your choice, this dish is a light and healthy option that is sure to please any seafood lover.
Ingredients
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2 Swordfish fillets (6 oz.)
-
2 large Cabbage leaves
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4 White mushrooms
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1 Tbsp Butter
-
1 Tsp White wine
-
1 Tsp Vinegar
-
1 Tsp Soy sauce
-
Some salt and pepper, to taste
To get started, you'll need:
Directions
Rinse the swordfish fillets and pat dry with a paper towel. Season with white wine, salt and pepper on both sides.
On a sheet of foil, add in the cabbage, mushrooms, vinegar, butter and soy sauce.
Place the swordfish fillets onto the foil
Pour 3oz of water into the inner pot, and set the foil into the inner pot
From the main menu, select 'Auto Cook' and select 'Steamed Swordfish' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'VENT' Press 'Ok' to start.
Once cook time has finished, Confirm that all steam has released from the valve before opening the lid.
Carefully remove the swordfish fillets and cabbage from the pressure cooker. Serve immediately.
Recipe Note
Steam Cooking