SEAFOOD

Trout Casserole with Pepper-Jack Cheese

  • Trout Casserole with Pepper-Jack Cheese

Preparation Time: 15 minutes Servings 3

Nutrition Values: 408 Calories; 24.2g Fat; 3.6g Carbs; 42.3g Protein; 1.8g Sugars

Ingredients

Directions

½ tablespoons olive oil plum tomatoes, sliced teaspoon dried basil

1/2 teaspoon dried oregano trout fillets

1/2 teaspoon cayenne pepper, or more to taste

1/3 teaspoon black pepper Salt, to taste

bay leaf

cup Pepper-Jack cheese, shredded

  1. Prepare your Instant Pot by adding 1 ½ cups of water and a metal rack to the bottom of the inner pot.
    1. Now, grease a baking dish with olive oil. Place the slices of tomatoes on the bottom of the baking dish. Sprinkle the basil and oregano over them.
    1. Now, add fish fillets; season with cayenne pepper, black pepper, and salt. Add bay leaf. Lower the baking dish onto the rack.
    1. Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
    1. Lastly, top with Pepper-Jack cheese, seal the lid and allow the cheese to melt. Serve warm. Bon appétit!

2 Prawn Salad in Portobello “Buns”

Preparation Time: 20 minutes Servings 4

Nutrition Values: 436 Calories; 29.2g Fat; 7.5g Carbs; 37.1g Protein; 4.1g Sugars

Ingredients

Directions

½ pounds prawns, peeled and deveined Juice of one lemon, freshly squeezed 2/3 cup water

1/2 teaspoon sea salt 1/4 teaspoon chili flakes red onion, chopped

celery stalk with leaves, chopped bell pepper, chopped

1 ½ tablespoons balsamic vinegar 1 cup mayonnaise

1 teaspoon yellow mustard

heaping tablespoons fresh cilantro, chopped

8 large Portobello mushroom caps, stems removed 1 tablespoon olive oil

  1. Toss the prawns, lemon juice, and water into your Instant Pot.
  2. Secure the lid. Choose “Manual” mode and Low pressure; cook for 2 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
  3. Allow your prawns to cool completely.
  4. Then, toss the prawns with sea salt, chili flakes, onion, celery, bell pepper, vinegar, mayonnaise, and mustard. Gently stir to combine and set aside.
  5. Now, drizzle 1 tablespoon of olive oil over Portobello mushroom caps and roast them for 10 to 13 minutes at 450 degrees F.
  • To assemble your sandwiches, divide the prepared shrimp salad among roasted Portobello mushroom caps. Garnish with fresh cilantro and serve right now.

3 Buttery and Lemony Tuna Fillets

Preparation Time: 10 minutes Servings 4

Nutrition Values: 175 Calories; 6.9g Fat; 1.9g Carbs; 25.2g Protein; 0.3g Sugars

Ingredients

Directions

cup water

1/3 cup lemon juice sprigs fresh rosemary sprigs fresh thyme

2 sprigs fresh parsley pound tuna fillets cloves garlic, pressed Sea salt, to taste

1/4 teaspoon black pepper, or more to taste tablespoons butter, melted

lemon, sliced

  1. Prepare your Instant Pot by adding 1 cup of water, lemon juice, rosemary, thyme, and parsley to the bottom. Add a steamer basket too.
  2. Now, place tuna fillets in the steamer basket. Place the garlic on the top of fish fillets; sprinkle with salt and black pepper.
  3. Drizzle the melted butter over the fish fillets and top with the sliced lemon.
  4. Secure the lid. Choose “Manual” mode and Low pressure; cook for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm and enjoy!
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