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recipe by From Freezer to Instant Pot Cookbook
This recipe is the only “PiP” (that is, in Instant Pot terminology, “pot in pot”) recipe in this book. We found that technique too fussy for a book about getting dinner on the table straight from the freezer. However, in this one case, our last recipe, we felt the extra step was warranted because mahi-mahi is a thicker, meatier fish and takes longer to cook. It’s also expensive and we wanted to make sure the fish remains moist and delicate. When the fillets were set right on the cooker’s bottom or even in a rack, they tended to turn mushy, given the time the pot needs to stay under pressure to thaw and cook the fish. Watch the size of the frozen fillets. They must lie flat in a 7-inch baking dish. Beyond • If desired, substitute four frozen 6-ounce, 5- or 6- inch-long halibut or tilapia fillets for the mahi-mahi. • This dish is great over a bed of steamed asparagus (particularly with all that butter sauce).Inspired by: https://recipes.instantpot.com/recipe/butter-poached-mahi-mahi/
recipe updated Feb 4, 2020