Tahitian Swordfish
Source of Recipe
unknown
List of Ingredients
1/4 cup fresh chopped basil
2 small garlic cloves
1 piece fresh ginger (3/4" cube)
2 strip orange zest
2 strips lime zest
1/3 cup oil
4 1/2 tablespoons seasoned rice vinegar
2 tablespoons orange juice
1/4 teaspoon crushed red pepper
salt to taste
4 swordfish steaks, 1/2" thick
1 cup water
veggies of your choiceRecipe
Mince basil, garlic, ginger, orange zest and lime zest in a food processor or by hand. Mix with the oil, vinegar, orange juice, red pepper flanks and salt to taste. Transfer to a large plastic food bag and add the swordfish. Seal the bag and turn it over several times so the fish is well coated. Refrigerate at least 4 hours or overnight. Transfer the fish and marinade to the cooker. Add water. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 3 minutes. Release pressure immediately. The fish should be firm but not hard. Add more time if necessary, taking care not to overcook the fish. Spoon the marinade over the fish and garnish with sprigs of basil.
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