Name: Butter-Poached Mahi-Mahi
Prep time: 3 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern
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 (6 ounces each; 5‑6‑inch-long); 8 tbsp butter (1 stick)

Butter-Poached Mahi-Mahi

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

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.

Course

Dinner, Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Mahi-Mahi Filets

Prep Time

3 minutes

Cook Time

15 minutes

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 6 ounces each; 5‑6‑inch-long
8 tbsp butter 1 stick

Course

Dinner, Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Mahi-Mahi Filets

Prep Time

3 minutes

Cook Time

15 minutes

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 6 ounces each; 5‑6‑inch-long
8 tbsp butter 1 stick

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 to normal. 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.

Recipe 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).

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

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.