Halibut in Parchment with Martini Butter Pressure Cooker Recipe

Halibut In Parchment With Martini Butter Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

MARTINI BUTTER

• 1 tablespoon gin
• 1½ teaspoons dry vermouth
• ¼ cup (½ stick) unsalted butter, at room temperature
• 1 green onion, trimmed and finely chopped
• 3 tablespoons chopped pimiento-stuffed green olives
• ¼ teaspoon finely grated lemon zest
• dash cayenne pepper

HALIBUT

• 4 (13-inch-square) sheets parchment paper
• 4 (6-ounce) skinless halibut fillets, about 1 inch thick
• salt and freshly ground black pepper
• 1 small red bell pepper, seeded and cut into julienne strips
• 2 cups water

Method

1. Make the Martini Butter
2. In a small nonreactive saucepan, heat the gin and vermouth over medium-high heat until reduced to 1½ teaspoons, 1 to 1½ minutes
3. Remove from the heat and let cool
4. In a small bowl, combine the gin mixture with the remaining martini butter ingredients and stir until well blended
5. Form the mixture into a log and wrap tightly in plastic wrap
6. Freeze until very firm, at least 1 hour
7. Martini Butter can be frozen for several weeks, if desired
8. Make the fish packages
9. For each package, fold a piece of parchment in half to form a crease
10. Spray the lower half of the paper with some olive oil nonstick cooking spray
11. Place a fish fillet about 3 inches from the bottom, and season lightly with salt and pepper
12. Top with one quarter of the red pepper julienne and 1 generous tablespoon of the cold Martini Butter
13. Fold the top half of the parchment down to meet the bottom edge
14. Starting on one side, fold and crimp the edges in small increments to form an airtight, half-moon-shaped packet that securely encloses the fish
15. Finish crimping the edges, then twist the pointed end around once and fold the tail under
16. Repeat with the remaining parchment and fish fillets
17. The packets can be prepared up to 3 hours in advance and refrigerated
18. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
19. Pour in the water
20. Stack the fish packets in the basket in a crisscross pile
21. You can also use double-stacked 6-inch bamboo steamer baskets
22. Close and lock the lid
23. Set the burner heat to high
24. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
25. Set a timer to cook for 6 minutes
26. Remove the pot from the heat
27. Open the cooker with the Quick Release method
28. Be careful of the steam as you remove the lid
29. Using tongs and a plastic spatula, lift the packets out of the basket one at a time and transfer to individual dinner plates
30. The fish should flake easily when a fork is inserted gently
31. Serve immediately
32. Using a steak knife or scissors, let each diner tear open his or her own packet

Full List of Fish Recipes
Full List of Martini Recipes

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