Whitefish Fillets Pressure Cooker Recipes

PRESSURE COOKER SALMON

Steps:

• Pour 1.5 c water into your pressure cooker and lower down a trivet.
• Make a "boat" using foil (watch video in post for a demonstration) so butter doesn't drip down into your inner pot. Put your piece of salmon on your foil "boat" skin side down.
• Put a slice of lemon (optional) and tbsp. of I Can't Believe It's Not Butter on the top of your salmon filet. (you can alternatively squeeze the lemon on at the end, if you put lemon slice on now the salmon will not be cooked through as much under the lemon itself - personal preference, my husband likes it this way, I prefer a squeeze of lemon after it is done)
• Sprinkle fresh pcs. of dill (or dried) on top as well as a pinch of salt, garlic salt, and pepper.
• Close lid and steam valve and set to high pressure for 4 minutes (for 3/4 lb., 3 min. for smaller pieces or if you like it under done and quite pink). Do a quick release.
• Lift out fish, use a spatula to remove from foil boat or trivet and enjoy!

PRESSURE COOKER WHITE FISH

Steps:

• place frozen fish in pressure cooker.
• melt butter add all remaining ingredients simmer 1 minute
• pour over frozen fish.
• set timer on pressure for 5 minutes ENJOY.

EASY BAKED WHITEFISH

Steps:

• Preheat oven to 350°F.
• Cover baking sheet with foil and coat with light cooking spray.
• Using a knife, spread 1/2 tbsp mayonnaise onto each fish fillet.
• Sprinkle each fillet lightly with parmesan cheese.
• Sprinkle each fillet with lemon pepper.
• Sprinkle each fillet lightly with breadcrumbs.
• Bake for 15 minutes or until fish flakes easily.

GOLDEN BAKED WHITEFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, until topping is puffed and fish flakes easily with a fork, 15-20 minutes. Garnish with dill and lemon if desired.