Frozen Haddock In Instant Pot Food

HADDOCK WITH SPINACH AND RICE

Steps:

• Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
• Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
• Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
• Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
• Cook for 4 Minutes high pressure.
• Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
• For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
• To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish-you've already done the cooking for them!

INSTANT POT FISH FROM FROZEN

Steps:

• Pour 1 c water into Instant Pot bowl. Place trivet or (Instant Pot safe) steamer basket in bowl. Place frozen fish filet on trivet. Sprinkle with a pinch of salt and pepper. Place 1 tsp butter on top of fish, and cover fish with 3 slices of lemon.
• Replace lid, set vent to SEALING. Set to MANUAL, high pressure, and adjust time to 8 minutes if less than 1 in thick, or 12 for 1-2 in thick.
• Once timer goes off, QUICK RELEASE pressure and remove. Check temperature with instant read thermometer. Temperature in middle of fish should be at least 145 degrees. Serve with rice or herb couscous.

INSTANT POT FISH (FROZEN COD, HALIBUT)

Steps:

• Clean, pat dry and make 2 slashes in the fish (If using frozen fish, rinse the ice glaze off).
• Mix oil, paprika,thyme, onion powder, ginger, stock cube, black pepper, salt and oil together to form the marinade.
• Rub fresh or frozen whole fish with the marinade ensuring the inside and all parts are well covered.
• Pour water in the pot of the instant pot pressure cooker, then place trivet in the pot. Arrange marinated fish in single file on the trivet.
• Close the instant pot with it's lid and turn the vent to sealing position. Set to manual pressure cook high 4 minutes and after the cook time, do a quick release.If using frozen fish, pressure cook for 6 minutes followed by quick release.
• When the IP is depressurised and safe to open, take off the lid and take out the cooked fish.Serve and enjoy or move to the next step for crisp skin
• Put fish in oven tray and grill at 220C for 6 minutes or till crisp. Take out serve and enjoy.

HADDOCK STEAMED WITH VEGGIES

Steps:

• Bring water in a steamer to a boil, lower heat to a simmer. Layer ingredients in the steamer; cabbage, break the slice up a little, the slice of onion, broken into rings; sprinkle with salt and pepper to taste. Sprinkle 1 tablespoon cheese over evenly, add the slice of tomato. Season the fish with salt and pepper and place the fish fillets evenly over the tomato and top with the other tablespoon of cheese.
• Steam for approximately 10 minutes or until the cabbage is tender crisp and the fish is flaky. Try to retain the layers to remove to plate.