RECIPES
82
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 to half of the marinade and refrigerate for 30
minutes. Remove from the marinade and drain well.
Use the SAUTÉ setting to sauté the scallions and peppers in 2 tablespoons of
oil until crispy and tender about 5 minutes. Remove to a platter and keep warm.
Add the fish to the cooker and sear on all sides. Turn off the SAUTÉ setting. Add
the reserved vegetables and marinade to the cooker. Close and lock the lid of
the multi-cooker and set the timer for 3 minutes on HIGH pressure. When done,
release the pressure and open the cooker. Serve immediately over white rice.
