RECIPES
48
SWORDFISH TERIYAKI
Serves 4, 3 minutes (High Pressure)
The teriyaki marinade creates a flavorful, light and healthy meal. Serve with
white rice.
1 ½- 1 ¾ pounds swordfish or tuna steaks, cut into 1 ½ inch cubes
2 red peppers cut into 1 ½ inch dice
10 scallions in 1 ½ inch lengths, thicker portions only
2 tablespoons oil
Teriyaki Sauce:
½ cup soy sauce
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon rice wine or other white wine
1 ½ teaspoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon Hoisin sauce
In a bowl large enough to hold the fish, mix the Teriyaki Sauce ingredients. Add
the fish, peppers and scallions and marinate for about 30 minutes. Remove from
the marinade and drain well. Reserve the marinade.
Use the brown setting to sauté the scallions and peppers. Remove to a platter
and keep warm. Add the fish to the cooker and sear on all sides. Turn off the
brown setting. Add the reserved vegetables and marinade to the cooker. Close
the lid and press HIGH Pressure and set the timer for 3 minutes. When done,
release the pressure and open the cooker. Serve immediately over white rice.
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