This is a great way to serve fish with a pan-Asian flavor. The sauce is made with coconut milk and cilantro, and the fish is topped with finely chopped mango. The result is a fish entree with a complex flavor and moist texture.
SERVES 4
INREDIENTS
COCONUT MILK SAUCE:
- 1 cup coconut milk
- ½ cup finely chopped fresh cilantro
- Grated zest of 1 lemon
- 2 scallions (white and tender green parts), finely chopped
HALIBUT:
- Four 6-ounce halibut fillets
- 1 teaspoon sweet paprika
- 2 scallions (white and tender green parts), finely chopped
- 1 ripe mango, pitted, peeled, and finely chopped
- 2 cups water
- ½ cup finely chopped fresh cilantro
INSTRUCTIONS
COCONUT MILK SAUCE:
- In a small saucepan, combine the ingredients and bring to a boil.
- Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove from the heat.
HALIBUT:
- Cut four 12-inch squares of parchment paper or aluminum foil.
- Place a halibut fillet in the center of each square.
- Sprinkle each fillet with ¼ teaspoon of paprika and a quarter of the chopped scallions.
- Top each fillet with 2 tablespoons of chopped mango.
- Spoon 1 tablespoon of the coconut milk sauce over the fillet.
- Bring two opposite sides of the parchment or foil together and fold over a few times, leaving some room for steam.
- Fold in each of the remaining two sides a few times to seal the packet.
- Pour the water into the pressure cooker.
- Arrange the trivet and steamer basket in the bottom.
- Stack the fish packets in the basket, folded-side up.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam.
- Carefully lift out each fish packet and transfer to a cutting board.
- Bring the remaining coconut milk sauce to a boil, then reduce the heat and simmer for 10 minutes to reduce and concentrate the flavors.
- Cut open the top of each fish packet and transfer to a dinner plate.
- Drizzle the fish with a bit of the warm sauce and sprinkle with chopped cilantro.
